Gongura thokku | pickle

Sorrel leaves or gongura was first introduced when we moved to Trichy, India. One of our neighbor do this way. Without onion and garlic it stays good for a month outside. In refrigerator it's good for longer time. When you are going out and want to pack something this is the best idea to mix with rice and a healthy way too. 

This week was so busy, that I cannot check the other fellow bloggers. I miss all your new recipes. Will sure check whenever I get time.

Ingredients:

• Gongura or Sorrel leaves - 1 bunch
• Shallots - 10
• Garlic - 15 pods
• Red chilly - 10
• salt - to taste
• Sesame oil - 3 tbsp
• Mustard seeds - 1/4 tsp

Method:

Peel the skin of shallots and garlic and keep aside. Remove the stems and take the leaves and wash with plenty of water. Drain the water through a strainer. Heat a wok with 3 to 4 cups of water and add the sorrel leaves and cook till the leaves are soft. Soak the red chillies for 10 to 15 minutes.

Drain the water from the cooked leaves otherwise it will be so tangy. Save the water and see the tip. In a blender add the gongura leaves, red chilly and salt. Grind till smooth.

Heat a wok with oil add mustard seeds, after it splutters add shallots and garlic and fry till onions are translucent. Add the ground paste and fry for 10 to 15 minutes.

Serve with hot rice with a dollop of ghee or sesame oil.

Tip:

The water cooked from sorrel leaves or gongura are so tangy. Soak any brass or copper vessels in the saved water for 30 minutes. After 30 minutes wash with any soap you use regularly. The copper or brass shines:) Try this and let me know how it worked for you.