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Pluck leaves, clean and keep aside.
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Boil water and put leaves and cook till they turn tender.
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After a minute, add green chilies and cook till soft.
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Once cooked, let it cool.
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Ground green chilies by adding 2 tbsp. salt.
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Add sorrel leaves and crush them to paste, ½ tbsp. cumin seeds, 2 tbsp. curry leaves, ginger and garlic.
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Ground all together and transfer to another bowl.
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Heat oil in a pan and add red chilies, mustard seeds, Bengal gram dal, coriander seeds and cumin seeds. Saute for a while.
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Once mustard seeds start spluttering add curry leaves and gongura chutney.
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Mix all ingredients and store in a container once cooled.