Gongura chutney

 Gongura is every andhraite's favourite , since i   have  a andhra link i too love Gongura, it taste great in  any  form, in  dhal, as  chutney,  as pickel or  in meat . Needless to say  i  love it  with the meat . In  our wedding  too we had this  dish gongura mutton served on haldi function and  it was a great  hit. This  recipe  is  from my mom kitchen. This  is a  very simple dish  but needs a lot of muscle power to actually make the  greens to a  nice  paste, u can anyway do in a blender or a mixer  but  using a  wooden smasher has its own taste. This  will go with  jowar roti , plain white rice or even chapathi.

Item : Gongura chutney
Source: Mom

Ingredients :

• 1 bunch of  Gongura ( Red sorrel leaves)
• 1 medium sized onion  diced 
• 4-5 peeled  garlic pod
• 6-7  green chillies (based on how much  spicy u  want  it )
• salt

For  tempering 

•  4-5 tsp of Oil 
•  1tsp Cumin seeds
• 4-5  dry red chilli
• spring of  curry leaves
• 4-5 smashed garlic pods

How i made it .

 Pluck the leaves  and  wash it throughly , take a big  vessel , add oil to it , when  hot  add onions, curry leaves, garlic pods green chillies and  fry them  for  1 min , then add your gongura leaves and  salt. Allow these to cook  in medium  flame   till the  leaves  become soft . Do  not any  water  to it , and  cook it all the  water  from the  leaves  gets evaporated. Once its  done switch off the flame allow it  to cool. then with the laddel or potato smasher  try  make  it  to  a paste , if u cant do it u can use a  blender for  it  but do  not make a  fine  paste. Now  temper it .

In another  wok or kadai  pour some oil when  hot add your cumin seeds , red  chillies , garlic pods , fry them till they  a  slightly brown, now  add your gongura paste  and  allow  it to get blended  with the tempering. Its  ready to be  served and  can be stored.