Gongura ( Pulicha Keerai) Masiyal
1 bunch gongura with the thick stem removed
4 green chillies slit
4 garlic flakes
2 small onions chopped
2 red dry chillies broken into pieces
1 tsp urad dal
1 tsp mustard seeds
A pinch of tumeric powder
Salt to taste
1 tbsp oil 1/2 tsp fenugreek seeds (Powdered)
In a pan, put the leaves, garlic and green chillies. Pour water just enough to cook the leaves.
When the leaves are tender and soft, remove from fire.
Strain and keep the liquid separately.
When the leaves mixture is cool, grind it to a coarse paste in a mixie.
Heat oil in a fry pan, add mustard seeds, urad dal and the dried chillies.
Also add chopped onions and sauté well for a few minutes till the onions are transparent and soft.
Now add the coarse paste, turmeric powder and salt to taste and stir well.
Adjust the consistency as you like by adding a little water.
Sprinkle the fenugreek powder.
Stir nicely and remove from fire. Gongura (Pulicha Keerai) Masiyal goes well with rice.
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