1 bunch gongura leaves
1 tsp coriander seeds
1 tsp fenugreek (methi) seeds
5-6 red chilies
2 green chilies
1 tsp cumin seeds
4-5 garlic flakes
1 tomato
2 tbsp oil
Salt to taste
1 onion, chopped

Gongura Pickle

1. Heat oil in a pan, fry coriander, fenugreek and cumin seeds, red chilies, green chilies, garlic flakes 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 fried in oil for 2 minutes and blend for another 30 seconds.
4. Remove the mixture in a bowl and add chopped onions before serving.
5. This pickle remains for months if tomatoes and green chilies are avoided.