Preparations:

Pluck the leaves of Gongura from the stems. Wash, clean and take 500gms of Gongura and keep it aside. On a clean cloth, spread these leaves to dry. Let them dry in shade only— do not dry the leaves under sun. When these leaves are totally dried take them into a bowl and keep it aside. Break the red chilies into small pieces and keep them aside. Chop onion and keep it separately.

Method:

Take a deep pan with two big spoons. Heat the pan and add the leaves, little at a time and roast turning them with the help of the spoons as shown in the movie. Fry the leaves till they change color from green to somewhat black. When done remove them from the pan and spread in a plate to cool. Similarly fry all the leaves and keep them aside. Take oil in a pan and heat it. When oil is hot add the roasted Gongura leaves and fry them in this oil.

Let us know what we are doing here:

First we are dry roasting the leaves to remove moisture in them. Then we are frying them in oil so that the roasted leaves retain their shape. If we directly fry the leaves in oil, due to the moisture content in the leaves it will transform into a paste. So first remove the moisture in the leaves by dry roasting them and then fry in oil. As there is no moisture in the leaves this chutney will stay for long without getting spoiled.

Seasoning:

Take 1/8Cup oil in a pan and heat it. When oil is hot add fenugreek seeds and fry. Then add mustard seeds and fry till they splutter. Add red chili pieces and fry. When fried well take the seasoning ingredients into a mixie jar without oil. Add salt and grind this well. Add the fried Gongura to this ground mixture and just whip it in the mixie. Do not grind it to a paste. The Gongura should get mixed with the ground seasoning ingredients. Take it out of the mixie jar and mix well with fingers. Transfer this to a serving bowl. This is the basic GonguraPachhadi.

Onion Variation:

Take 1/8Cup oil in a pan and heat it. When oil is hot add fenugreek seeds and fry. Then add Bengal gram, black