This is a very famous pickle from the state of Andhra Pradesh. Gongura (sorrel leaves ) are sour in taste and are also added to many veg and non veg dishes to give them the tangy flavour apart from making the pickles and chutneys..
Gongura leaves ... 1 bunch (4-5 cups )
Garlic ................. 1 pod ( 12-15 cloves)
Fenugreek seeds / methi seeds... 1 tsp
Coriander seeds .... 1 tbsp
Mustard seeds ...... 1 tbsp
Dry red chillies ... 2-3
Asafoetida ......... a generous pinch
Red chilli powder ... 1-2 tbsps (add as per your preference )
Salt ...... to taste
Turmeric powder .. 1/2 tsp
Oil ...... 1 cup
1. Pluck the leaves and wash them well. Pat them dry with a kitchen towel.
2. Chop the leaves coarsely and set aside.
3. Cut the garlic into pieces or leave it whole if you like.
4. Heat half the oil in a pan and saute the garlic and gongura leaves. Add a little salt. Simmer until the oil separates. Set aside.
5. Dry roast and grind the methi seeds and coriander seeds coarsely.
6. In a pan heat the remaining oil and add the tempering ingredients ( mustard seeds, asafoetida and dry red chillies)
7. When they crackle, close the gas and add the turmeric powder, red chilli powder. Check the salt and add if needed.
8. Stir in the sauteed gongura leaves with garlic. Mix well.
9. Store it in a sterilized jar.
Note: The spice level can be changed to suit your preference. Add chillies accordingly.