GŌNgoora Chutney(Rozella, Sour Greens)
 
Ingredients
  • 1 bunch - Gōngoora leaves
  • 1 cup - Oil
  • Salt to taste
  • The 1st tempering
  • 2 tsps - Mustard seeds
  • ½ tsp - Fenugreek seeds
  • 10/12 nos - Red chillies
  • ¾ nos - Green chillies
  • 10/12 nos - Curry leaves
  • ½ cup - Coriander leaves
  • 1 tsp - Asafoetida / HingThe 2nd tempering
  • 1tsp - Mustard seeds
  • ½ tsp - Fenugreek seeds
  • ⅔ nos - Red chillies
  • ¼ tsp - Asafoetida/ Hing
  • 6/8 flakes - Garlic sliced
Instructions
  1. Chop the gōngoora leaves along with the red stem. Make sure the stem is tender. If not use only the leaves.
  2. Heat ¾cup oil in a kadhai and add gōngoora leaves and fry it for 20-25 mins. Not less. The leaf changes colour , shrinks and gets slimy. It might look as if cooked but still fry it for 20 mins atleast till the oil seperates. The leaves will reduce to ⅙th of the original quantity. Set aside.
  3. In another kadhai, heat 2 tbsps oil for the 1st tempering. Once the oil is hot, add mustard seeds and let it pop. Add fenugreek. Switch off the flame and with the browning of fenugreek add red chillies. Red chillies turn bright. Stir in the remaining ingredients of the 1st tempering.
  4. Grind this above mixture coarsley in a mixie. Add the gōngoora leaves and grind it to a coarse chutney. Transfer it into a bottle or a bowl.
  5. Heat remaining oil for the last tempering. Pop mustard and then add fenugreek and asafoetida. When fenugreek turns gold add garlic slivers, red chillies and curry leaves. Once the garlic turns gold pour the tempering over the chutney.
  6. PS: If you want to store the chutney for long avoid using green chillies and add more of red ones.
  7. Use chillies according to your taste.
Recipe by MADaboutkitchen at https://madaboutkitchen.in/gongoora-chutneyrozella-sour-greens/