𝗚𝗼𝗻𝗴𝘂𝗿𝗮 𝗣𝗮𝗰𝗵𝗮𝗱𝗶 | 𝗣𝘂𝗹𝗶𝗰𝗵𝗮𝗶 𝗞𝗲𝗲𝗿𝗮𝗶 𝗖𝗵𝘂𝘁𝗻𝗲𝘆
𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:

Oil - 1 tsp + 1 tbsp + 3 tbsp

Mustard seeds - 1 tsp + 1 tsp

Methi seeds - 1 tsp

Dried red chillies - 10 + 1

Green chillies - 6-7

Gongura/Sorrel leaves - 50 gms

Tamarind juice - 3 tbsp

Salt - To taste

Husk urad dal - 1 tsp

Garlic cloves - 5 to 6 crushed

Curry leaves - 1 sprig

Onion - 1, chopped
𝗣𝗿𝗲𝗽𝗮𝗿𝗮𝘁𝗶𝗼𝗻:

📝Add 1 tsp oil in a kadai and add mustard seeds, methi seeds and roast till aromatic. Then add 10 dry red chilles, fry and cool down. Grind to a fine powder.

📝Add 1 tbsp oil in the same kadai and add green chillies. Saute for 2-3 minutes. Add sorrel leaves, saute on medium flame & cook till leaves turn mushy. Add tamarind juice and cook till raw smell disappears. Add salt and cook well. Transfer to a blender and grind to fine paste.

📝Add 3 tbsp oil in a kadai add 1 tsp mustard, husk urad dal, 1 dry red chilli chopped and fry till golden. Add crushed garlic, curry leaves and fry. Add mustard methi seeds powder & gongura/sorrel leaves paste. Saute well & switch off the flame. Add chopped onion.

📝Ready to serve with rice/roti. #bbcreatorsclub #creatorsclub #pregnancy #cravings #likesavemake #poshankaplate #babychakra #parentingmantra #infographics #poshankaplate #chutneyrecipe #chutneystory #healthandtaste
@Khushboo Chouhan