• Peel off small onion. (Don’t cut into pieces, keep
• Cut and clean Gongura leaves. Boil (4 minutes
approximately) and drain the remaining water (Don’t worry
minerals will not be washed away. If you don’t drain it
would sour more that you can’t eat anyway.) And keep
• Dry roast fenugreek and grind to powder.
• In a heavy pan pour Gingelly oil and put mustard seed,
Urad Dal, Bengal gram and allow it for spluttering.
• Put Red chilies and onions. Fry for 5 minutes.
• Sprinkle half of fenugreek powder then add boiled
• Mix well and add the remaining fenugreek powder (This
way we retain the flavor of fenugreek).
• Remove from flame and smash altogether.
• Pour some more Gingelly oil.
• Serve with steamed rice or chapatti.
Note: You can keep this Gongura Chutney up to 24 hours
Tip: You can do it without boiling the Gongura.