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Wash the gonkura leaves and dry them on a sheet of paper. Cut into fine pieces. To 5 spoons of oil, add mustard seeds, fenugreek seeds, asafoetida, and add 1 cup of chopped leaves. Fry with constant stirring. Add 1 tsp salt, 2 tsp red chillie
powder and cook until it becomes a non-sticky paste.

INDIAN PICKLES RECIPES

Coconut Chutney recipe , Date Chutney, Green Mango Chutney recipe , Indian Coconut Chutney, Mango Chutney, Puli Inji, Lemon Pickle recipe , Lime Pickle, Mango Pachadi

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