Indian cuisine · Salads & Mezze

Gongura Pachadi

Tangy Andhra chutney of braised sorrel leaves with dried chilies and mustard seed.

Ingredients · for 4 servings

• 400 g sorrel (or chard with 1 tbsp lemon juice)
• 6 dried chilies
• 1 onion
• 4 garlic cloves
• 1 tsp cumin seeds
• 1 tsp black mustard seeds
• 1 tbsp urad dal (split black lentils)
• 10 curry leaves
• 1 pinch asafoetida (hing)
• 5 tbsp oil
• Salt

Instructions

1. Strip the sorrel leaves from the tough stems, wash thoroughly and spin completely dry in a salad spinner; finely dice the onion and crush the garlic.
2. Heat 3 tbsp oil in a wide pan and braise the leaves in batches for 5–6 min. until they fully wilt, turn dark green and the liquid evaporates.
3. In a second pan, heat 1 tbsp oil and toast four of the dried chilies with the cumin for 1 min. until everything smells fragrant.
4. Process the braised leaves with the toasted chilies, cumin, garlic and salt in a mortar or food processor to a coarse, still chunky paste – it shouldn't be perfectly smooth.
5. Heat the remaining oil until very hot, toast the mustard seeds and urad dal for 30 sec. until the seeds pop, then add the remaining chilies, the onion, curry leaves and asafoetida and fry for 3 min. until the onion is golden brown.
6. Stir the tempering into the paste, adjust the seasoning and serve lukewarm with hot rice and a spoonful of ghee.