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Gongura pachadi
By : Uma Priya
Category : Chutneys, sauces, jam and pickles, Vegetables
Servings : 4
Time Taken : 30-45 mins
Rating :
  1. Wash gongura leaves well and discard the stem. Keep aside.
  2. In a pan pour a tsp of oil, add gongura leaves and fry until the leaves start to lose colour.
  3. Then transfer the leaves to a different plate and keep aside to cool.
  4. Now, add the rest of the oil to the same pan and add mustard seeds. When they splutter, add cumin seeds along with coriander seeds, fenugreek seeds, green and red chilies and stir really well.
  5. Be careful not to burn the seeds.
  6. To this add the turmeric and asafetida too and mix well.
  7. When the contents appear cooked remove from the flame and leave aside to cool.
  8. When all the contents become cool, grind them into a fine paste along with the leaves adding a little amount of water if needed.
  9. This pachadi can be stored in a refrigerator for a week or 10 days.
  10. We usually eat this pachadi with onions alongside.
  11. It is a very good combo and tastes divine.
  12. Enjoy this delicious pachadi with hot rice and ghee.

Recipe courtesy: Trendy Relish

2 bunches of fresh gongura leaves
2 tsp coriander seeds
1/2 tsp fenugreek seeds
1/2 tsp mustard seeds
1/4 tsp turmeric
1/4 tsp asafoetida
5 or 6 green chillies
2 dry red chilies
2 tbsp oil
Salt as required
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