Gongura Thokku

Ingredients

• 2 small bunch sorrel leaves (gongura), cleaned, washed and chopped
• 3 teaspoons + ¼ cup sesame oil
• 4-5 dried (pandi) red chillies
• A small piece of rock asafoetida (hing)
• 3 medium onions, chopped
• ¼ teaspoon fenugreek seeds (methi dana)
• ½ teaspoon mustard seeds
• ½ teaspoon turmeric powder
• ½ teaspoon red chilli powder
• Sea salt to taste

Method

1. Heat 1 teaspoon sesame oil in a kadai, add dried red chillies and rock asafoetida and sauté for a minute. Transfer onto a large plate and allow to cool.
2. Heat 2 teaspoons sesame oil in the same kadai, add onions and sauté till golden brown.
3. Add gongura and sauté for 2-3 minutes on high heat. Transfer onto the same plate and set aside to cool slightly.
4. Transfer the onion-gongura mixture and roasted red chillies into a blender jar. Add ½ cup water and blend to a fine thick paste.
5. Heat remaining sesame oil in the same kadai. Add fenugreek seeds, mustard seeds, turmeric powder and red chilli powder and mix. Cook for a few seconds.
6. Add the blended paste and sauté for 1 minute. Add sea salt, mix and cook for 6-8 minutes or till the oil separates while stirring in between every few minutes. Switch the heat off and allow to cool completely.
7. Transfer the gongura thokku into a serving bowl and serve as an accompaniment with idli or any other snack of your choice.