Gongura pachadi ( Pickle)
Gongura Pickle Ingredients: - Gongura leaves 1 big bunch - Methi (Fenugreek) seeds 1 table spoon (fry till turned into dark brown; powder it medium coarse to fine granules with the help of mortel and keep aside) - Jeera (Cumin) 1 table spoon ( fry till brown; take aside and powder it into fine granules) - Salt 2 table spoons - Red chilli powder 2 table spoons - Tamarind 10 grams - Edible oil 4 table spoons (groundnut oil or sesame oil preferred; any other edible oil such as sunflower oil/rice bran oil/palmolein may also be used, the taste will slightly vary - as such, suggest choice as per tastes and cooking habits) For seasoning: - Edible oil 1/2 cup (variety of edible oil to use as per taste and cooking habits) - Red chillies (whole) 2 - Rai (Mustard) seeds 1 tea spoon - Jeera (Cumin) 1 tea spoon - Udad dal (Black gram) 1 tea spoon - Chana