Gongura chutney

I first saw the gongura leaves in Manipal in the early 80’s. I had a friend who was from Hyderabad, who told that one can make tasty  gongura chutney. She told me how to prepare it. After we settled in Belgaum, I didn’t get to see gongura till yesterday, 20Aug 2019. It is called pundi palle in this region. Immediately I pulled out my old recipe book, looked at the recipe and made it, and had it with jowar roti. Some I have saved to enjoy with steamed rice tomorrow.

Gongura is rich in iron and consuming it often is one of the best home remedies for treating anemia. Many  studies have proven that gongura has lipid lowering properties which could greatly prevent cardio vascular diseases. The plant extract has wonderful anti bacterial and anti fungal properties. It has wonderful antioxidant properties and regular consumption prevents free radicals which are the main cause of premature ageing of the skin and hair. It also improves immunity.

Ingredients

4 cups of gongura leaves, washed and dried. Stem is fibrous and is not used.

2 tbsps oil                                          

A pinch of asafoetida

4 tsps udad dal

1/3 tsp methi seeds

2 tsps coriander seeds

2 Byadige red chillies broken to pieces

Salt to taste

Instruction

- Roast the gongura leaves lightly and keep aside.

- Heat the oil, add asafoetida, udad dal, coriander seeds, methi seeds, red chilli pieces and fry till the udad dal turns light brown and nice aroma comes. Let it cool

- Grind the masala mixture with salt, add the gongura leaves and grind again.