Gongura pachadi (without onion and garlic)

There is no one in Andhra who does not know name gongura. It is very tasty and seasonal green leafy vegetable.

Ingredients:

Gongura 1 bunch

Mustard seeds 2 teaspoon

Menthi seeds 1 teaspoon

Red chillies 10

Turmeric Powder ½  teaspoon

Hing 4 pinches 

Oil 2 tablespoons

Salt as needed

Preparation:

Red stemmed gongura or yerra gongura is tastier.

1. Remove Gongura leaves from the stem. Wash it well and spread on a cloth to dry or squeeze out the water with tissue paper and dry it. Heat a deep pan and add 2 teaspoons of oil to it, after oil is heated add gongura leaves, the leaves fold and change color. The leaves change into brown color and water is evaporated. It becomes about one third of the leaves.

2. Heat a pan add the remaining of oil after oil is heated  add mustard seeds, menthi seeds, hing and red chillies. After the mustard seeds start to sputter. Switch off the stove. After it cools grind it in mixie or blender add salt and tumeric powder and blend well.

3. Add gongura leaves and blend it and make it into a coarse paste. Don't add water if necessary add little water.