Gongura Chutney

Gongura is commonly called as Sour spinach. It looks a bit like grape leaf, but is very often used in Andhra and Telangana States of India. Gongura is extremely rich in iron, and is commonly used in Dals (lentils), Sambars, and Chutneys. 

Here is a chutney recipe. This recipe stays for months in the fridge. Can be eaten with hot rice, or as a spread on chapati, or on bread!

Ingredients

5 cups of gongura leaves 
2 tbsp + 3/4 cup sesame oil 

2 tsp turmeric

2 tsp mustard seeds

1.5 cup chillies (lower for different spice levels)

1 tsp fenugreek (Methi) seeds

2 tsp aesafoetida (lesser if not preferred) 

1 tbsp brown-sugar (optional)

1 tsp turmeric 

Salt to taste 

Procedure

While Gongura is called sour spinach, its stalks don't wilt as nicely as spinach. so you will have to separate the leaves from the stalk. Rinse fresh leaves well. In a deep pan sauté leaves and turmeric in 2 tbsp sesame oil until all the leaves turn dark and wilt.  Most moisture should evaporate. If you prefer sweet and sour, add brown sugar for about a minute. Take out and keep aside.  

In the same pan, add the remaining oil, mustard seeds, fenugreek seeds, red chilies. Once the mustard splutter, add asafoetida. Turn stove off. 

Grind spice mix and sautéed leaves together with salt and turmeric. 

Enjoy with hot rice and ghee!!!