Pickle of Gongura leaves – Best Indian Cooking

Best Indian Cooking


Pickle of Gongura leaves


Note: Gongura leaves is a leafy vegetable mostly consumed in Andhra Pradesh. It is also known as Pitwaa in Hindi Ingredients: 1 bunch Gongura leaves, 1 teaspoon cumin seeds, 5-6 red chillies, 1 teaspoon methi (fenugreek seeds), 1 teaspoon coriander seeds, 2 teaspoon chana dal, 1 teaspoon mustard seeds, 2 teaspoon urad dal, 4-5 garlic flakes, pinch turmeric, 3 teaspoon oil, Salt and red chilly powder as required, pinch turmeric, pinch asafoetida. .


30 Minutes


In a pan heat oil, fry fenugreek seeds, cumin seeds, coriander, and red chillies for few minutes and grind to fine powder. In the remaining oil fry the Gongura leaves on low flame and grind along with the mixture which has already grinded and grind again along with above powder, salt, garlic, turmeric and chilly powder. Now again heat the oil and fry urad dal, mustard seeds and asafoiteda and add the above grinded, mixture, mix well and remove from the flame. This pickle will remain fresh till 1 year.

Categories:   Pickle recipes


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