Wednesday, July 15, 2009

GOGNGURA PACHADI (SORREL LEAF PICKLE)

This pickle is made of red sorrel leaves, and lasts more than 6 months when refigirated. And we know that most of the pickles has got measurements for the ingredients,but it's an exception for this pickle,so simple which I learned from my mom.


INGREDIENTS:
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  1. Sorrel leaves/gongura- 10 bunches
  2. fenugreek seeds/methi seeds-1/4th teaspoon
  3. Dry red chilis cut length wise-8 to 10
  4. Salt-to taste
  5. Oil-1/4Th cup
  6. Roasted cumin fenugreek powder-1/8th teaspoon
  7. Turmeric-1/8th teaspoon
  8. Chopped garlic-6 pods
  9. red chili powder
  10. Hing-2 pinches
  11. Urad dal-1 teaspoon
  12. Chana dal- teaspoon

METHOD:
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  1. First heat dry kadhai on a low-medium flame,and add sorrel leaves then stir continuously in such a way that it will become thicker,cook until done
  2. To this add turmeric,red chili powder,salt,cumin fenugreek powder,salt and mix well
  3. Now heat a pan with oil,to this add urad dal, chana dal, fenugreek seeds,dry chili's, garlic and hing.cool the seasoning.
  4. Add pickle to this oil mixture and fry well ,cool and store in a dry container
  5. Enjoy with steamed rice.