Gongura Chutney/Pulicha Keerai Thuvaiyal

     
  Gongura chutney or pickle is a very popular Andhra dish.this suits excellent  with plain white rice.You can keep this chutney for 3-4 days without refrigeration.Gongura leaves are rich in fiber and vitamins.Gongura leaves contain beta carotene (vitamin A), lutein, and zeaxanthin which are powerful antioxidants that destroy free radicals (that damage and weaken our body cells), and help protect our bodies from cancer. Beta carotene strenghtens the immune system, while lutein and zeaxanthin prevent degenerative eye diseases like cataract.



Ingredients

1. Gongura leaves    2 cups or more
2. Onion   1 medium or 12 no.s pearl onions
3. Green chillies  5 no.s
4. Tomato  1-2 medium
5. Garlic   3-4 flakes
6. Salt  to taste
7. Oil  2 tsp

To Temper

1. Oil    2-3 tbsp
2. Sesame oil  1 tbsp
3. Mustard seeds   1/2 tsp
4. Dry red chillies   4-5 no.s(broken)
5. cumin seeds   1/2 tsp
6. Fenugreek seeds/methi seeds   1/4 tsp
7. chana dal  1/2 tsp
8. curry leaves      few

Method

• Heat 2 tsp oil in a wok,add onion ,garlic and green chillies saute for 1-2 minutes.

• Then add the roughly chopped tomatoes and saute till it turn soft but not mushy.

• After that add gongura leaves fry for a minute and turn of the stove and allow to cool completely and grind it along with enough salt to a little coarse paste using very little amount of water .

• then heat oil+sesame oil in the same wok and add the tempering ingredients and allow to splutter n fry lighty, then add the gongura paste and cook in low medium heat without covering.

• Let the mixture boil and cook thoroughly till the moisture absorbs completely and oil shows on top.
• After that Gongura chutney/Thuvaiyal is ready to have with plain rice.
• Once it get completely cooled store it a air tight container .