Gongura Pickle

Gongura pickle is one of the most popular Andhra pickles. Gongura is called Sorrel leaves in English, Pulicha Keerai in Tamil, Gongura in Telugu and Pandi in Kannada. It comes in two varieties, green stemmed and red stemmed. I've used the red stemmed variety here.

Gongura - 3 bunches (Remove the leaves from the stem)
Red chilly powder - 4-5 tsp (Adjust as per your taste)

Fenugreek , roast and ground - 1 tsp

Mustard seeds, roast and ground - 2 tsp

Hing - ½ tsp
Salt to taste
Gingelly oil 6 tbsp

·        Clean the gongura leaves with water and dry them in sun for a day or two. When you are ready to make the pickle, chop the leaves into chunky pieces and set aside.

·        Heat half of the oil in a pan. Add hing, fenugreek powder, mustard powder and chilly powder. Fry it for a minute and remove from heat.

·        Heat another skillet, add the remaining oil to it, and fry the gongura leaves for a few minutes till the leaves shrink completely.

·        Add salt and the powder ingredients to the leaves, mix well so that gongura leaves blend in nicely with the spices.

·        Fry the garlic flakes in a little oil. And pour onto the gongura mixture.

Once the pickle has cooled you can store it in containers and use as required. If it’s stored in the refrigerator, this pickle can last for atleast 6 months.