By Sushmita Sengupta
Andhra cuisine is known for its fiery punchy flavours. Gongura pickle, made with sorrel leaves, garlic and red chillies is one such sour and spicy pickle that has our heart.
5 Gongura branches 50 gram Dry red chilies 10 gram Soaked Tamarind 1 pinch Heeng 2 tablespoon Coriander seeds 1 teaspoon Cumin 1/4 teaspoon Fenugreek 10 Garlic Cloves 1 tablespoon Popu 4 tablespoon Oil As required Curry leaves As required Salt
Dry roast coriander seeds and cumin seeds, set aside. Heat oil in the pan, add dry red chilies, set aside. Fry the gongura and set aside
Grind fried dry red chilies, add salt. Add garlic cloves and fried coriander and cumin seeds in the paste to grind.
Add the fried gongura and soaked tamarind along with water in the paste. Grind together.
Heat oil in a pan. Add dried red chilies and popu, allow it to pop. Add garlic cloves and heeng.
Add curry leaves in the paste. Add salt to taste and mix well. Fry for 2 minutes and serve,