What you need
- 2 big bunches of gongura (leaves only)
- 8 to 10 dried red chillies, or to taste
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 4 to 5 garlic cloves
- 3 tablespoons oil
- Salt to taste
To temper: 1 tablespoon oil, 1 teaspoon mustard seeds, a pinch of hing and a few curry leaves.
How to make it
- Wash the leaves and dry them well.
- Heat 1 tablespoon oil and roast the red chillies, coriander seeds and cumin until fragrant. Set aside to cool.
- Add the remaining oil to the pan and cook the gongura on medium heat until the leaves soften and darken and the water dries up.
- Grind the roasted spices with the garlic and salt into a coarse powder.
- Add the cooked gongura and pulse to a coarse paste, without adding water.
- Heat the tempering oil, add mustard seeds, hing and curry leaves, and pour over the pachadi. Mix well.
Serving and storing
Serve with hot rice and a little ghee. Keep it in a clean, dry jar in the fridge and use a dry spoon each time. Adjust the chillies to your taste.
You can find fresh gongura among our leafy greens.
