Gongura pacchadi (chutney)

Gongura which is a green vegetable, is very popular in Andhra Pradesh. The leaves are very sour. The most common dish is a pickle version known as gongura pacchadi. Gongura is available in many parts of India. Most of the Indian stores in USA sell bunches of gongura. The other dishes you can make are Gongura dal or pulusu.

Ingredients:

·          1 big bunch Gongura

·         ½ tsp tamarind

·         ¼ tsp turmeric powder

            ·        2 tsp roasted methi mustard powder*

·        Salt to taste

·        3 tbsp oil

·        2 or 3 Green chilis

·        ½ tsp chili powder

·        1 tsp sesame seeds

·        8 or 10 garlic pods (peeled) (optional)

Directions:

1.     Wash gongura leaves and dry on a cloth for a day. 

2.     Fry the dried gongura in a pan with a little oil.

3.     Roast the sesame seeds without oil and grind them.

4.     Add the tamarind and all other ingredients to gongura and grind to a paste.

5.     Transfer to a bowl.

6.     Heat 2 tsp oil in a pan and add ½ tsp chili powder and hing.  Add this to chutney  and mix.(optional)

7.     Fry the garlic in a small pan and when the pods are getting brown, add to the chutney.

*Roast a spoon of methi seeds and mustard seeds separately without oil and powder them.

I normally keep some amount of roasted methi mustard powder in a bottle and use it in most of the chutneys. It saves some time in making the chutneys and also we can reduce the oil consumption.