GŌNgoora Chutney(Rozella, Sour Greens)

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1 bunch – Gōngoora leaves
1 cup – Oil
Salt to taste

The 1st tempering
2 tsps – Mustard seeds
1/2 tsp – Fenugreek seeds
10/12 nos – Red chillies
3/4 nos – Green chillies
10/12 nos – Curry leaves
1/2 cup – Coriander leaves
1 tsp – Asafoetida / Hing

The 2nd tempering
1tsp – Mustard seeds
1/2 tsp – Fenugreek seeds
2/3 nos – Red chillies
1/4 tsp – Asafoetida/ Hing
6/8 flakes – Garlic sliced

20140616-043606 pm-59766626.jpgMethod
Chop the gōngoora leaves along with the red stem. Make sure the stem is tender. If not use only the leaves.
Heat 3/4cup oil in a kadhai and add gōngoora leaves and fry it for 20-25 mins. Not less. The leaf changes colour , shrinks and gets slimy. It might look as if cooked but still fry it for 20 mins atleast till the oil seperates. The leaves will reduce to 1/6th of the original quantity. Set aside.

In another kadhai, heat 2 tbsps oil for the 1st tempering. Once the oil is hot, add mustard seeds and let it pop. Add fenugreek. Switch off the flame and with the browning of fenugreek add red chillies. Red chillies turn bright. Stir in the remaining ingredients of the 1st tempering.

Grind this above mixture coarsley in a mixie. Add the gōngoora leaves and grind it to a coarse chutney. Transfer it into a bottle or a bowl.

Heat remaining oil for the last tempering. Pop mustard and then add fenugreek and asafoetida. When fenugreek turns gold add garlic slivers, red chillies and curry leaves. Once the garlic turns gold pour the tempering over the chutney.

20140616-045426 pm-60866327.jpgPS: If you want to store the chutney for long avoid using green chillies and add more of red ones.
Use chillies according to your taste.

Recipe courstesy: Cooking At Home With Pedatha.

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