GONGURA/PULICHA KEERAI CHUTNEY

Ingredients:

Gongura                      -   1 BUNCH
Dry red chilly               - 10
Bengal gram dal           - 3 spoons
Urad dal                      -  2 spoons
Mustard seeds             - 1 spoon
Oil                               - 2 spoons
Salt                              - to taste
Asafotida                     - 1 small piece (rock type)

Procedure:

Wash gongura and dry it with tissue paper without water.
Dry roast the gongura leaves. the leaves  shrunk and the colour of the leaf also changed.then keep it aside to cool it.
in a pan add oil and rest of the ingredients. roast it well.
Cool all those things and then grind it smoothly in mixie with enough water.
Don't add too much of water.
It is very tasty with dosa ,chapathi and curd rice.
We may use it until 1 week if we refrigerate it.