How to make Gongura Pachadi -
Sauteed gongura leaves ground with sauteed cumin seeds, red chillies, asafoetida and chana dal to a powder.
This recipe is contributed by Member Manjusha Cherukupalli.
Main Ingredients : Gongura leaves (गोन्गुरा के पत्ते ), Oil (ऑइल)
Cuisine : Gujarati
Course : Pickles, Jams and Chutneys
You can also find more Pickles, Jams and Chutneys recipes like Mango Chutney-Cook Smart Thai Style Red Chilli Sauce Hirvi Mirchi Cha Thecha Garlic and Sundried Tomato Hummus
Gongura Pachadi Recipe Card
Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism. The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat. The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion. The Parsi cuisine on the other hand is a blend of western influences.
Prep Time : 26-30 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Gongura Pachadi Recipe
Gongura leaves stemmed 1 bunch
Oil 2 tablespoons
Cumin seeds 1/2 teaspoon
Whole dry red chilli stemmed 4-5
Asafoetida a pinch
Split Bengal gram (chana dal) soaked 1 tablespoon
Salt to taste
Method
Step 1
Heat one tablespoon oil in a non-stick pan. Add cumin seeds, dry red chillies, hing and chana dal and saute for a minute.
Step 2
Remove and allow to cool.Heat remaining oil in a non-stick pan. Add the leaves and saute till it dries up. Add salt and cook for a minute.
Step 3
Remove and allow to cool.Transfer it to a blender and blend with the above mixture to a fine powder. Serve.
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