Rinse gongura leaves well. Dry it with kitchen towel.

Heat the 1/2 tbs oil in a pan. When oil become hot add green chilli and fry well.

Then add gongura leaves and sauté till the colour of the leaves change and leaves become soft. Remove from the pan and keep aside.

Heat the 1 tbsp oil in a same pan. Add methi seeds, chana dal, udad dal, coriander seed, cumin seed and red chilli. Fry till it becomes golden brown.

Switch off the gas and let it cool down. Then grind these ingredients with salt.

Then add the fried gongura leaves in the same grinder and grind coarsely altogether. Remove it to the serving bowl.

Heat the remaining oil in a pan. Add mustard seeds. When it started splutter add asafoetida.

Then add chopped garlic and fry till it becomes golden. Switch off the gas. Add turmeric powder.

Let it cool down. Then add it to the ground gongura chutney.

Gongura chutney is ready. Serve it with steamed rice and ghee.