Whole Dry Red chillis-6 to 7nos
Coriander Seeds-1 tsp
Cumin seeds-1 tsp
Salt to taste
Mustard seeds-1 tsp
Garlic-10 pods(cut into small pieces)
Red chill-1 no
Remove Gongura leaves from the stem.Wash well and spread on a cloth to dry.Finely chop the Gongura leaves.
Heat oil and add Gongura and fry them till rawness disappears and it become soft.Remove and cool.Grind them into a paste.
Mix thoroughly and after cooling,store this Gongura pickle in a dry and air-tight container for one year.
Serve with hot rice and ghee.