Indian Sorrel Leaves/ Gongura Aku 25-30
Mustard seeds 2 tsps
Fenugreek Seeds 1 tbsp
Red Chilli Powder 2 tbsps
Turmeric powder a big pinch
Salt to taste
Oil 3 tbsps
Method of preparation:
Heat pan on medium low, add fenugreek seeds and roast them until golden brown.
Cool and grind fenugreek seeds into fine powder.
Wash and pat dry sorrel leaves.
Chop them roughly if they are too big.
Heat oil in a wok on medium low, add mustard seeds and let them crackle.
Then add fenugreek seeds powder and red chilli powder.
After a few seconds add Indian sorrel leaves.
Stir fry for few seconds before adding salt and turmeric powder.
Let all the leaves wilt and absorb the flavours.
Mix thoroughly and serve with rice or roti.
Notes: Store tight and it stays for weeks.