of oil in heavy bottom vessel.now add the gongura leaves,saute them till leaves looses its col or and becomes soft.Remove them from vessel and let them cool.
of oil to the same pan, and then add mustard seed.when mustard seeds splutters add cumin seeds,red chillies,urad dal,coriander seeds,garlic cloves and stir well,fry till they are golden brown colour.
We can preserve this pachadifor two days,enjoy the tangy,crunchy onions in gongura. Add oil to same pan ,add cumin,mustard,dry red chillies,coriander seeds,curry leaves ,turmeric powder, when they become light brown ,add gongura leaves,salt,roasted jeera methi powder,mix well
Pickles & Chutneys are a must for any Indian meal. They can be replaced with green or red tomatoes. I prefer refrigerating pickles, but my mom believes in no refrigerating as it reduces a little taste to them
For the Seasoning(Tempering). For 2 Cup Ginger Chutney. 1) Soak the Tamarind and Jaggery into hot water for 10 minutes. 6) For the tempering, heat up the oil in a pan. 9) Pour chutney into tempering and let the chutney soak in the Oil and let that rest for half an hour and Enjoy. 2) Make sure to store this in a absolutely clean and airtight container to last it longer