Gongura Pickle / Sorrel Leaves Pickle

From the Gongura bunch, separate the leaves from the stem and wash and drain the water completely.

In a kadhai add 2 tsp oil and roast the coriander seeds, methi seeds, cumin seeds, jeera, 1/2 tsp mustard seeds and red chilies one by one and keep it aside.

In same kadhai add the leaves, saute well until they turns very soft. Turn off the flame and let them cool.

In a mixer, first powder the roasted ingredients, then add the sauteed leaves and salt. Grind it into a coarse paste. Don't add water while grinding.

Crush the garlic cloves slightly and keep aside. In a pan add the 1/3 cup oil, add the 1 tsp mustard seeds, once splutter add the 2 red chilies and crushed garlic cloves. Once the garlic turns golden brown add the ground gongura. Give it a nice mix. Saute it well on a low flame for 10 mins until the oil floats on top.

Once it cools, store it in a airtight container. Now the pickle is ready to serve with hot rice. Just mix it with hot rice and POUR ghee/gingelly oil OVER IT BEFORE EATING.