Heat oil in a pan. Once it's heated, add Rai, hing, udad dal, methi seeds and red chilli. Flame should be low. Switch off the flame. Then add turmeric powder and red chilli powder to it.

Pour the contents into a bowl.

In the same pan add oil. Then add the gongura leaves, little turmeric powder and salt. Let it cook on a low flame.

The leaves become soft and changes colour. Now add imli to it. It is done.

Once the leaves cool down,grind the leaves in a mixer.

Add the paste to the seasoning and mix it well. Your chutney is ready. Goes well with rice, roti,idli n dosa.

You can store it in a bottle once chutney is cooled in a refrigerator.