In a pan pour a tsp of oil, add gongura leaves and fry until the leaves start to shrivel and lose colour.
Transfer the leaves to a plate and keep aside to cool.
Now, add the rest of the oil to the same pan and add mustard seeds.
When they splutter, add cumin seeds along with coriander seeds, fenugreek seeds, green and red chillies and stir really well.
To this add the turmeric and asafoetida and mix well.
Cook well and remove from the flame and leave aside to cool.
When the mixture cools, grind them into a fine paste along with the leaves adding a little amount of water if needed.
Recipe courtesy: Trendy Relish
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.