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Cuisine Style:
Cooking Time:
30 minutes
To Serve 4
Take with Pappadam
       Ingredients How to?
    •Gongura leaves (A plant of Hibiscus family)- 1 Bunch
    •Onion Small - 10 nos
    •Bengal gram - 1 tsp
    •Urad Dal - 1 tsp
    •Dry Red Chilies - 6
    •Fenugreek - 2 tbs
    •Gingelly Oil - 25 ml
    •Salt to taste

• Peel off small onion. (Don’t cut into pieces, keep it whole)
• 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 aside.
• 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 Gongura.
• 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 without refrigeration.
Tip: You can do it without boiling the Gongura.


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