• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Sorrel Bhaji

200 g – gongura leaves (sorrel)
1/2 cup – tender ground nuts (peanuts)
1 – medium size onion, chopped
10 – curry patta leaves
6 – garlic cloves, crushed lightly
a pinch methi seeds
3 – red chillies
1 tsp – red chilli powder
1/4 tsp – haldi
4 – green chillies, chopped
1 tsp – thick tamarind paste
1/2 tsp – jeera
1/2 tsp – mustard seeds
a pinch – hing
1 tbsp – oil
salt
Directions
Remove gongura leaves from stalks, wash & drain in a colander.
In a small amount of water cook the leaves along with salt and haldi until soft.
Mash it with a potato masher or grind it in a mixer for few sec and keep to one side
In pan of water add a pinch of salt and boil the ground nuts until tender, keep to one side.
Heat oil, add mustard seeds, methi seeds, hing, red chilli, jeera and curry patta leaves
Fry for a minute until the mustard seeds splutter
Add chopped onion, green chilli pieces & garlic, cook until the onions turn soft.
Now add the sorrel paste, red chilli powder, tamarind paste & boiled ground nuts
Mix well together and allow to simmer for 3 minutes with lid on, until the oil separates.