INGREDIENTS: Oil, Gongura (sorrel leaves) - 2 Bunches, Onions - 2 medium, Salt, Green chillies

PREPARATION:

  • Clean sorrel leaves and chop them
  • Cut onions into cubes
  • Place kadai on flame, heat 3-4 table spoons of oil
  • Add cut green chillies, onions and fry till transparent
  • Add chopped sorrel leaves and fry till cooked soft
  • Add required quantity of salt and mix well
  • Off flame and cool the ingredients
  • Now add the ingredients into mixy jar and grind it into fine paste
  • Place the same kadai on flame again
  • Add one spatula full of oil
  • Add the grinded mix into it
  • Fry in medium flame till oil separates from the mix or till you observe oil floating at the corners of the vessel
  • Now the pickle is ready to serve
  • Taste good with hot rice, chapathis, puris, bread slices ...
  • Stays for around 15 days (but make sure you add salt exactly)
  • Can be stored in fridge to stay for still more long period

0 comments:

Post a Comment