Andhra Pradesh Gongura Pickle Sorrel Leaf Spiced Preserved

Method

1. 1

   Wash gongura leaves. Dry completely. Roughly chop.

2. 2

   Heat 1 tbsp sesame oil in a pan. Add the gongura leaves.

3. 3

   Cook on medium stirring for 5 to 6 minutes until completely wilted and any moisture has evaporated. Cool.

4. 4

   Dry-roast fenugreek seeds until lightly golden. Cool.

5. 5

   In a blender combine cooked gongura, garlic, dried red chillies, dry-roasted fenugreek and salt.

6. 6

   Blend to a coarse paste — keep visible texture.

7. 7

   Heat remaining 1 tbsp sesame oil. Add mustard seeds — pop.

8. 8

   Add asafoetida and turmeric. Add red chilli powder. Pour over the gongura paste. Stir well.

9. 9

   Taste and adjust salt. Store in a sterilised jar.

10. 10

    Keeps refrigerated for 2 weeks.