Gongura Thogayal

Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Dudhi (Bottlegourd) Peel Chutney, Banana Chutney, Sweet and Sour Ginger Sambal , Sambal Belacan

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  • 3/4 cup - gongura leaves (after sauteeing)
  • 4-5 - green chillies
  • 2- 3 - red chillies
  • 1 tsp - coriander seeds
  • 1 tsp - fenugreek seeds
  • 1 tsp - mustard
  • a pinch of asafetida
  • 1 big - onion
  • 3 flakes - garlic
  • a little jaggery for taste
  • salt and oil as needed

How to Make Gongura Thogayal

  • Heat a kadai and fry mustard, fenugreek, coriander seeds, red chillies and green chillies one by one and keep aside.
  • Wash and fry the gongura leaves until they become soft and change colour to brown.
  • Chop the onions into chunks, fry and keep aside.
  • Grind these fried ingredients with salt and jaggery to make the thogayal (need not add water).
  • Season with a tsp of oil, mustard, asafoetida and well crushed garlic (golden brown) and mix well.
  • Keep in the refrigerator for two days.
  • Serve with steamed rice.
  • Recipe and Image courtesy: Rak`s Kitchen
  • http://www.rakskitchen.net/