Ingredients

• 200 g - gongura leaves (sorrel)
• 1/2 cup - tender ground nuts (peanuts)
• 1 medium size onion, chopped
• 10 curry patta leaves
• 6 garlic cloves, crushed lightly
• a pinch methi seeds
• 2 red chillies
• 1 tsp - red chilli powder
• 1/8 tsp - haldi
• 4 green chillies, chopped
• 1/2 tsp - thick tamarind paste
• 1/2 tsp - jeera
• 1/2 tsp - mustard seeds
• a pinch - hing
• 1 tbsp - oil
• salt

How to Make Sorrel Bhaji

• Pick gongura leaves from stalks, wash and drain in a colander.
• Cook the leaves with salt and haldi (with minimum amount of water) till soft.
• Mash it with a potato masher or grind it in a mixie for few seconds and keep aside.
• Boil ground nuts with a pinch of salt till tender, keep them aside.
• Heat oil, add mustard seeds, methi seeds, hing, red chilli, jeera and curry patta leaves.
• Fry for a min till the mustard seeds splutter.
• Add chopped onion, green chilli pieces and garlic.
• Fry till the onion turns soft.
• Add sorrel paste, red chilli powder, tamarind paste and boiled ground nuts.
• Mix thoroughly and let it simmer for 2-3 minutes with lid, till the oil separates.
• Check salt and remove.
• Serve this curry with hot plain rice/dosa/idli (and of course, with some ghee).