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| Prep Time | 20 minutes |
| Servings |
people
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Ingredients
- Sorrel Leaves(Gongura ela) - 2 cups
- Green chillies - 4 nos
- Garlic bulbs(peeled) - 1/2 cup
- Dry red chillies - 6 nos
- Ginger pieces - 2 tbsp
- Coriander powder - 1 tbsp
- Hing(A small pinch, Asafoetida) -
- Refined oil - 150 ml
- Curry leaves - 1/4 Cup
- Mustard seeds - 1 tbsp
- Salt(As reqd) -
Ingredients
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Instructions
- Clean the sorrel leaves and allow them to dry completely.
- Take oil in a deep bottomed pan and heat. Add the sorrel leaves, green chillies and ginger pieces and fry until the contents turn dark brown. 3)After cooling, grind them into a rough(not too smooth)paste.
- To the frying pan add 2 tbsp of oil and heat. Splutter the mustard seeds, add hing and garlic bulbs, whole red chillies, coriander powder and finally the curry leaves and saute.
- Add these sauted ingredients and salt to the roughly ground paste and mix well.
- If stored properly, it lasts for a week.
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