Gongura pachadi | Recipes18
Tangy chutney made from sorrel leaves » Tangy chutney made from sorrel leaves
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Ingredients
- 6 cups Gongura leaves, washed chopped
- 1 tablespoon Oil
- 4 tablespoons Sesame seed oil
- 1 teaspoon Mustard seeds
- 6 Green chillies, oil fried
- 4 Red chillies, oil fried
- 1/4 teaspoon Turmeric Powder
- 1 pinch Asafoetida
- 1/2 teaspoon Fenugreek powder
- Salt as required
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