Gongura Pachadi

we can prepare gongura pachadi in many types.Mine is an instant pachadi.This recipe is my mothers recipe it is very tasty and very simple to prepare.Here i used peanuts which has completely changed the taste of the gongura.Usually it would more tasty if u use the old traditional method to blend it instead of blender.This pachadi can be stored for 3 to 4 days only.
It goes on well with rice with ghee or roti .

Ingredients:
1 bunch gongura leaves
1 tsp coriander seeds
6-8 red chilies
1 tsp cumin seeds
4-5 garlic flakes
1 tomato small size
Curry leaves 5 to 6 nos
2 tbsp oil
Salt to taste
1 onion small size chopped

Method:
1. Heat oil in a pan, fry coriander and cumin seeds, red chilies and curry leaves for few minutes and keep aside.
2. In the remaining oil, fry the gongura leaves for 1 minute and grind with above fried ingredients in a blender for few minutes. The mixture should not get smooth.
3. Then add tomatoes and onions fried in oil for 2 minutes and blend for another 30 seconds.Finally add the crushed garlic flakes.
4. Remove the mixture in a bowl and now in a sauce pan, over low medium heat, do the popu or tadka (means toasting the mustard, cumin seeds, red chili pieces,hing(asafoetida) and curry leaves in one tablespoon of ghee or oil).