Jowar Roti, Gongura Pachadi and Kachumber Salad

Ingredients

• 250 g Gongura Leaves (One large bunch, stems removed)
• 3 tbsp Sesame Oil (Divided use)
• 10 pcs Dry Red Chillies (Adjust to your spice preference)
• 1 tbsp Coriander Seeds
• 0.25 tsp Fenugreek Seeds
• 8 cloves Garlic (Peeled)
• 1.5 tsp Salt (Adjust to taste)
• 1 tsp Mustard Seeds (For tempering)
• 1 tsp Urad Dal (For tempering)
• 1 tsp Chana Dal (For tempering)
• 0.25 tsp Asafoetida (For tempering)
• 10 pcs Curry Leaves (For tempering)

Instructions

1. 1

   Prepare the Gongura Leaves: Pluck the leaves from the stems. Wash them thoroughly in a large bowl of water 2-3 times to remove any grit. Spread the leaves on a clean kitchen towel or cloth in a single layer and let them air dry completely for at least 1-2 hours. Any residual moisture will reduce the shelf life of the pachadi.

2. 2

   Roast the Spices: Heat a heavy-bottomed pan over low-medium heat. Dry roast the red chillies, coriander seeds, and fenugreek seeds for 2-3 minutes until they become aromatic and slightly change color. Be careful not to burn the fenugreek seeds, as they can turn bitter. Remove from the pan and set aside to cool completely.

3. 3

   Sauté the Gongura: In the same pan, heat 2 tablespoons of sesame oil over medium heat. Add the completely dried gongura leaves. Sauté for 8-10 minutes, stirring occasionally, until the leaves wilt, shrink, and turn into a dark, mushy pulp. The oil will start to separate from the mixture. Turn off the heat and let it cool down completely.

4. 4

   Grind the Pachadi: Transfer the cooled roasted spices to a blender or mixie jar. Grind them into a coarse powder. Now, add the cooled sautéed gongura mixture, peeled garlic cloves, and salt. Grind everything together into a thick, coarse paste without adding any water.

5. 5

   Prepare the Tempering (Tadka): Heat the remaining 1 tablespoon of sesame oil in a small tadka pan over medium heat. Once the oil is hot, add the mustard seeds and let them splutter. Add the urad dal and chana dal, and fry until they turn golden brown. Finally, add the asafoetida and curry leaves, and sauté for another 10-15 seconds until the leaves are crisp.

6. 6