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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).
Ingredients:
- 1 kg firm red tomatoes washed and cubed
- 6 tbsps sesame oil (you can substitute this with vegetable/canola/sunflower oil)
- 2 golf-ball sized lumps of tamarind (remove seeds and soak in a little hot water to soften)
- 8-10 green chillies (adjust these to your taste if this amount is too hot for you)
- 2 tsps fenugreek seeds
- 2 tsps cumin seeds
- 2 tsps mustard seeds
- 1/2 tsp asafetida
- Salt to taste
Preparation:
- In a deep pan, heat 3 tbsps of sesame oil and add tomatoes. Fry until they are soft and then mash roughly.
- Grind the tamarind and green chillies into a paste and add to the mashed tomato paste.
- In another pan heat 3 tbsps of sesame oil and add the mustard seeds. When they splutter add the fenugreek seeds and fry. Now add the asafetida and remove from the fire.
- Pour this hot mix onto the tomato-tamarind-green chilli paste and mix well.
- Check and adjust seasoning.
- Allow to cool and store in a glass bottle in the refrigerator.
- Eat with plain rice or chapati or as an accompaniment with other dishes
