Gongura Pickle

Ingredients

• Gongura - 2 bunches
• Red chillies - about 15
• Garlic (optional) - 6 flakes
• Salt - as required

Method

1. Pluck the leaves from bunches. Wash gongura and wipe it with clean towel.
2. Heat oil in the pan, fry red chillies, add a pinch of asafetida and mustard seeds.
3. When the seeds starts spluttering, add gongura and garlic flakes.
4. Add salt and cook for about 10 to 15 minutes (until the it becomes kind of lumpy).
5. Grind this smoothly and serve with hot rice and ghee.

Aavakai Pickle- Instant Avakaaya Pachadi

Ingredients

Raw mangoes - 1 kg
Mustard seeds - 150 grams
Red chilli powder - 150 grams(MTR is good)
Salt - 150 grams
Sesame oil - 250 grams
Kabuli channa - 100 grams(optional)

Method

Purchase and get the mangoes cut as per instructions mentioned above.
Spread the cut mangoes on a plate, wipe each piece with a clean white cloth.
Grind mustard to a fine powder. Mix salt, chilli powder and mustard powder.
In a dry Tupperware or glass container, place some mango pieces and spread some mixed powder, channa and pour some oil.
Repeat this with remaining ingredients. Mix with a large laddle.
In two days the oil will rise up. While serving drain the oil. The pickle should always have a layer of oil floating at the top .
You can also get the chillies freshly ground in a mill if you are making large quantities.
You can increase the chilli powder as per taste.