Easy Steps

Pick the gongura leaves from the stems and wash thoroughly.

Dry the leaves with muslin or cloth.

Once the leaves are dry, chop the gongura leaves and keep them aside.

For the seasoning, heat a pan over medium flame and roast the dry red chillies, coriander seeds and fenugreek seeds until they turn light brown. Transfer to a plate and keep aside to cool.
Expert tip: Use as many red chillies as you need, depending on the quality of the chillies and how spicy you want the pachadi to be.

Once the spice mix has cooled, place in a food processor and blend till the spice mix turns into a fine powder.

In the same pan, heat the oil. When the oil is hot, add the mustard seeds, urad dal and some red chillies. Continue cooking till the seeds and chillies crackle and the dal turns golden brown and crisp.

Stir in the crushed garlic and sauté for a few seconds until you can smell the aroma coming through.

Now add the gongura leaves, salt to taste and the spice mix powder. Keep stirring until the gongura leaves become soft.

Taste the pachadi to add the salt and chilli to taste. After a few minutes, you will notice a little oil residue at the sides of the pan.

Turn off the heat and serve hot with ghee and rice.