-
Slightly roast tamarind in a pan till moisture
evaporates and keep it aside.
-
Heat oil and fry coriander, fenugreek, cumin
seeds, red chillies, green chillies and garlic flakes for a few minutes.
-
Remove and keep aside. Fry gongura leaves in the
remaining oil and grind it with the above ingredients in a blender.
-
Add tamarind to the paste and grind for another
few seconds. (if tomato is using instead of tamarind, fry it in the oil
and add it to the paste).
-
Remove from the mixer, add salt and mix well.
-
Heat oil and season mustard seeds. Add the
seasoning and asafetida to the ground mixture and mix well.
-
Place in an air tight container and keep water
away from the pickle for longer use.
-
It remains for months if tomatoes and green
chillies are avoided.
-
Add chopped onions before serving the pickle.
Ingredients
