1. Pick gongura leaves from stalks, wash & drain in a collander
2. Cook the leaves with salt & haldi (with minimum amount of water) till soft
3. Mash it with a potato masher or grind it in a mixie for few sec and keep aside
4. Boil ground nuts with a pinch of salt till tender, keep them aside
5. Heat oil, add mustard seeds, methi seeds, hing, red chilli, jeera & curry patta leaves
6. Fry for a min till the mustard seeds splutter
7. Add chopped onion, green chilli pieces & garlic
8. Fry till the onion turns soft.
9. Add sorrel paste, red chilli powder, tamarind paste & boiled ground nuts
10. Mix thoroughly & let it simmer for 2 to 3 min with lid, till the oil separates.
11. Check salt & remove.
12. Serve this curry with hot plain rice/dosa/idli (of course with some ghee)

Tip: If tender ground nuts are not available, you can soak dry nuts overnight and use.