How to Prepare Gongura Pachadi (Mesta Chutney)
Ingredients
Gongura (mesta)
– 4 Bunches
Red Chilli – 20
Bengal Gram
– 1 Table Spoon
Urad Dal
– 1 Table Spoon
Mustard Seeds
– 1/4 Tea Spoon
Cumin Seeds
– 1/4 Tea Spoon
Garlic
– 10
Oil
– 3 Table Spoons
Asafoetida/Hing
-1 Pinch
Curry Leaves
– 2 Bunches
Salt
– To Taste
Onions – 1
Preparation Method
Put them in colander bowl to drain the water
Heat the pan on stove
Once pan get heated pour one table spoon of oil and heat the oil
Add red chillies and fry them (Keep 2no’s aside to tempering)
Red chillies will get fried in just one minute of time
Switch off the stove and transfer red chillies into a plate
Switch on the stove and add the thoughly washed Gongura (mesta) leaves into the same pan
close with lid and cook for 1 minute
Open the lid after one minute and mix well
so that Gongura (mesta) leaves will get fried evenly
Again close lid and cook for 2 minutes
After 2 minutes switch off the stove
Transfer this Gongura (mesta) fried leaves into a bowl and make it cool
Cut the onions as small as possible, Adding more onions will give better taste to the Gongura (mesta) chutney
Take a mixer jar and add fried red chillies
Add salt to taste
Grind them into fine powder
Add garlic (keep aside 4no’s Garlic for tempering)
Mix well and grind them as coarse powder
Then add fried Gongura (mesta) leaves into the same mixer jar
Grind for half minute
Open the lid and mix well
Again grind for half minute
Dont make it as fine paste, it should be like coarse paste
Need to tempered this Gongura (mesta) chutney
Transfer the Gongura (mesta) chutney into a bowl
heat the pan on stove
Add 2 table spoon of oil
Once oil gets heated add garlic and tore them so that it wont crackle
Add 1/4 tea spoon mustard seeds
Add cumin seeds after mustad seeds get crackle
Add 1 table spoon bengal gram
Add 1 table spoon split Urad dal
Add 2 splitted red chillies
mix well and fry for half minute on low flame
Add one pich hing/Asafoetida powder
Hing gives nice taste to the Gongura (mesta) chuney
Add curry leaves (If they are big, cut into small pieces)
Keep lid on pan so that curry leaves wont crackle
After stopped crackle open the lid and mix them well on low flame
after tempering is done add coarse Gongura (mesta) chutney paste
Mix well and switch off the stove
Add finely chopped onions and mix well
Gongura (mesta) Chutney is ready to serve.
Take it with hot rice after 2 hours of making this chutney
