Gongura Chutney / Sorrel Leaves Chutney/Pundi Palya Chutney

Gongura is a popular vegetable part of Karnataka and Andra pradesh cuisine.Andra people do this as gunguru pappu ( sorrel leaves dal)in Kannada it is called pundi palya tavvei. This is also used to make pickles and chutneys.
This is one of my mother's best done recipe. These are sour in taste,so when using them into making any pickle or chutney ,we do not use any kind of tamarind juice or pulp.
The shop keepers at the market call them as sour leaves. Chutney when done when the leaves are fresh can make the chutney very tasty. To compensate the  sourness of these Sorrel leaves,I have used a little bit of sesame seeds and cumin seeds. Although sesame seeds are optional.

Ingredients,
Gongura/ sorrel leaves - 2 1/2 cups ( chopped in big pieces)
Cumin seeds- 4 tbsps
Sesame seeds- 1 tbsp
Green chillies- 8-10
Salt- 3/4 tbsp
Hing- 1/4 tbsp

1. Roast sesame seeds without oil in a pan and keep it aside.
2. Take a tablespoon of oil and add green chillies ,once they are sautéd add cumin seeds.roast everything until the cumin seeds turn brownish in color.keep it aside with the sesame seeds .
3. Take another tablespoon of oil in the pan and sauté the Gongura leaves till they form a lump and become mushy.Transfer this to the rest of sautéd ingredients.
4. Add salt and asafoetida / hing.
5. Grind everything together to smooth paste .You cannot add water to this ,so you can add a tbsp of oil while grinding into chutney.
6. Serve with rice or chapathi or Juwar bread.

Roast sesame seeds.

Saute green chillies .

Make sure to cover while sauteing green chillies

Or else they might pop out of the pan.

Once green chillies are sauted,add cumin seeds and 

roast them.Add this to the roast sesame seeds.

Saute sorrel leaves with a tablespoon of oil.

Saute till it is mushy and grind all the sauted ingredients

with salt and hing until smooth.

Can add oil while grinding.