Ingredients :
Gongura leaves de-stemmed and washed 1 bowl Green chillies 10 -15 depending on your liking and taste Curry leaves - A handful Jaggery 1 small cup Groundnut oil 2 tablespoon Mustard seeds 1 teaspoon Jeera 1 tablespoon Asafetida 1/2 teaspoon Turmeric powder 1/2 teaspoon Salt to taste
Heat oil in a kadai, add jeera, hing and green chillies. Next add the Gongura leaves. Saute for five minutes till the leaves are cooked. Switch off the gas and let it cool. Once the mixture cools down, grind the above mixture along with jaggery and salt to a fine paste. Heat a tablespoon of groundnut oil in a kadai. Add mustard seeds and let them splutter. Add asafoetida and turmeric powder. Add curry leaves. Pour in the grounded chutney. Serve with Rotis, Chapatis, Dosa, Poori and piping hot rice with ghee.
It tastes amazing with everything and can be saved in a fridge up to 10 days, provided it's not finished off on the first day itself!
