Gongura leaves - 1 Bunch
Sambar Onion (Small) - 15 nos
Tomato - 1 (medium size, chopped)
Green chillies - 2 nos
Bengal gram - 1 tsp
Urad Dal - 1 tsp
Dry Red Chilies - 4 nos
Fenugreek - 2 tbs
Tamarind juice - 2 tbs
Gingelly Oil - 25 ml
Asafoetida - 1 pinch
Curry leaves - a handfull
Salt to taste
Clean and boil the Gongura leaves.
Filter the water and keep the gongura aside.
In a pan put a teaspoon of oil and saute onion , the chopped tomato and green chillies .
After it comes cool grind with cooked gongura leaves with salt
Dry roast fenugreek and grind it to powder.
In a heavy pan pour Gingelly oil and put mustard seed, Urad Dall,
Bengal gram and allow it for spluttering.
Put asafoetida and red chilies and curry leaves fry for 1 minute.
Sprinkle half of fenugreek powder then add mashed Gongura , and tamarind juice.
Mix well and add the remaining fenugreek powder
This way we retain the flavor of fenugreek.
Pour some more Gingelly oil.
Serve with hot rice or chapatti.