Ingredients:
Gongura leaves – 1 bundle
Tamarind – 1 lemon size
Chillie powder – 2 tablespoonfuls
Green chillies – 1 or 2
Oil – ½ cup
Garlic or thil – 1 teaspoonful
Salt

Method of preparation:
Wash the greens and allow it to try under shade. Cut them into small pieces the next day. Fry cumin seeds, mustard and green chillies (cut vertically) in oil. Add Gongura to it. It will be cooked in just 2 minutes. Add tamarind water, salt and chillie powder and cook till oil separates. This pachadi can be kept for one week.

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