Gongura Pachadi - Andhra Special

Ingredients:
Fresh Gongura Leaves (Red Sorrel) - 2 Bunches
Whole Dry Red Chillies(de-seeded) - 7 to 8
Methi Seeds/Fenugreek Seeds  - 1tsp.
Green Chillies(less spice ones) - 4 to 5
Black Gram Dal/Urad Dal - 1 tbsp.
Bengal Gram Dal/Channa Dal - 1 tbsp.
Coriander Seeds/Dhania - 1 tsbp.
Crushed Garlic - 10
Oil - 4 tbsp.
Salt  - According To Taste

Tempering  Ingredients :
Oil  - 3 tsbp (Since its a pickle it needs 3 tbsp. of oil)
Mustard Seeds - 3tsp.
Whole Dry Red Chillies - 2
Curry Leaves - 10.

Method:
1)Separate the gongura leaves from the stalks and wash it thoroughly in cold water and let it dry completely for 30 mins to an hour in a kitchen towel.Then squeeze the excess water from the gongura leaves in the kitchen towel.Now heat 2-3 tbsp of oil in a thick bottomed vessel.Add the gongura leaves and fry them till rawness disappears and it becomes soft.Remove from the fire and let it cool.

2)In the same vessel add 1 tbsp of oil and add methi seeds/fenugreek seeds and fry till light brown and then add coriander seeds/dhania,urad dal,channa dal  and whole dry red chillies and fry stirring constantly till light brown.Add the slit green chillies and fry for 2 minutes.Remove from the fire and let it cool.Grind these above ingredients with salt.Now add crushed garlic and the fried gongura leaves and grind very coarsely.Do not add any water while grinding.It should not be soft.

3)Now heat 3 tbsps of oil in a pan and add  mustard seeds and let it splutter.Now add the whole dry chillies and curry leaves and fry for 20 seconds.Remove from the  fire and add to the ground gongura pachadi along with the oil.This pachadi requires a wee bit more oil like most pickles.

Note :This  pickle can be stored in an air-tight container  in the refrigerator for  upto 3 to 4 weeks and goes well with hot steamed rice and a  dose of ghee and sliced raw onions.