Ingredients

• 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/