Gongura Pickle

Name: Gongura Pickle
Cuisine: Indian
Ingredients: 2 small bunch Gongura bhaji; 1 lemon sized tamarind ball; 14-15 Garlic cloves; 1 tablespoon coriander seeds; 1 tsp methi seeds; 1 tsp cummin seeds; 1/2 tsp mustard seeds; 2 tbs red chilli Powder (or according to taste); 1/4 tsp turmeric Powder; to taste Salt; 1 small cup oil

Asifa Kouser @cook_10153110

#Cooking with LeafyGreen
Gongura pickle is a famous dish from the state of Undivided Andhra Pradesh. It's also called Gongura pachdi. In Hindi we call it Ambada ki bhaji. The LeafyGreen has very sour taste.

Asifa Kouser @cook_10153110

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Ingredients

2small bunch Gongura bhaji
1lemon sized tamarind ball
14-15Garlic cloves
1 tablespooncoriander seeds
1 tspmethi seeds
1 tspcummin seeds
1/2 tspmustard seeds
2 tbsred chilli Powder (or according to taste)
1/4 tspturmeric Powder
to tasteSalt
1small cup oil

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Steps

1

Wash and dry Gongura leaves. Then chop it.
2

Dry roast coriander seeds and methi seeds and make a powder
3

Boil tamarind in a little water, keep aside to cool
4

Once cool add 10-12 garlic cloves and grind along with tamarind into paste
5

In a kadai add half oil and fry Gongura leaves till it gets dry and remove keep aside
6

In the same kadai add remaining oil add cummin, mustard, dry red chillies, remaining chopped garlic and prepare tadka.Off the gas
7

Add turmeric, salt, chilli Powder, dry coriander methi Powder nmix
8

Now add tamarind paste and Gongura leaves mix well.
9

Your pickle is to ready to serve.
10

U can store this pickle for 2-3 months.