1. Heat a kadai and fry mustard, fenugreek, dry coriander, red chilies and then green chilies one by one and keep aside.
2. Wash and fry the gongura leaves till it becomes soft and changes its colour to brown.
3. Chop onions into chunks and fry it too and keep a side.
4. Grind every thing above with salt,jaggery to make the thogaiyal and need not add any water.
5. Lastly season with a teaspoon of oil with mustard,asafetida and well crushed garlic (garlic should turn golden brown) and mix well.
6. Tangy,spicy thogaiyal is ready! This can be kept in fridge for two days...Tastes great with steamed rice!

Recipe courtesy: Rak`s Kitchen