Ingredients
- Gongura (red stemmed) – 3 cups
- Turmeric Powder – 1/2 tsp
- Hing (Asafoetida powder) – 1/4 tsp
- Salt – 2 tbsp (adjust to taste)
- Red Chilli Powder – 3 tbsp
- Olive Oil/ Sesame Oil – 3 tbsp
Method
- Remove Gongura Leaves from the stem. Wash well and spread on a cloth to dry. Finely chop the Gongura leaves.
- Heat Olive Oil and saute Gongura Leaves with turmeric and hing on a low to medium flame, stirring continously until the leaves are well cooked and water content of the leaves is diminished. After the gongura is thoroughly cooked it will be reduced to about 1/3rd of the original quantity.
- Add salt and chilli powder and saute on a low flame for 2-3 minutes.
- Transfer to an air tight moisture free container, cool completely and refrigerate. Keeps well for 3 months (if you don’t gobble it up, that is).
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