Gongura Pachadi(pickle) with green chillies.

Gongura pickle with green chillies.

Gongura is leafy vegetable grown in different parts of India with different names Ambaadi in Maharashtra and Red sorrel leaves in English.
Gongura is a very rich source of iron, vitamins, folic acid and anti-oxidants .
All Telugu people favourite cuisine,this version of Green chilly gongura Pickle is mostly made in Telengana.

Gongura Pachadi(pickle) with green chillies

Ingredients:

Gongura leaves(red sorrel leaves) - 250 grams or 2 bunches.
Green chillies -8 to 10.
Garlic cloves -10.
Roasted jeera methi powder(roasted fenugreek and Cumin powder)-1/2 tablespoon.
Roasted sesame powder-1/2 tablespoon.
Coriander seeds-1 tablespoon.
Cumin-1 teaspoon.
Mustard-1 teaspoon.
Dry red chillies-5 to 6.
Turmeric powder-1 teaspoon.
Curry leaves -10 to 15.
Canola oil-1 and 1/2 tablespoons.
Salt to taste (1-teaspoon).

Procedure:

1. Separate Gongura leaves from bunch and soak in salt water for 5 minutes,and wash thoroughly.
2. Drain all the water,and spread a dry cloth on table,place the leaves on cloth,let them dry in shade until all the water is absorbed to the cloth.
3. Crush green chillies and garlic roughly.
4. Place a cooking bowl and heat it.
5. Add oil ,cumin,mustard,dry red chillies,coriander seeds,curry leaves ,when they become light brown ,add gongura leaves,salt,turmeric powder,roasted jeera methi powder,mix well.
6. Add crushed green chilly and garlic,cover it with lid,cook for 5 to 8 minutes,remove lid ,cook without covering till the gongura stems are cooked.
7. Allow it to cool,store it in ceramic or glass jar,can be preserved for a week.
8. Adjust salt  according to taste.
9. Serve it with cooked white rice.

HyderabadiIndian Pickles