Gongura pachadi

Thoroughly wash the Gongura leaves and spread them on a clean cloth to air dry completely, ensuring no moisture remains.

In a heavy-bottomed pan, dry roast the Dried red chilies, 10 grams of Urad dal, Chana dal, Coriander seeds, Cumin seeds, and Fenugreek seeds over medium-low heat until fragrant and lightly browned. Transfer the roasted spices to a plate and allow them to cool.

In the same pan, add 20 grams of Ghee. Once melted, add the dried Gongura leaves and Turmeric powder. Sauté the Gongura leaves on medium heat, stirring frequently, until they completely wilt and all moisture evaporates, leaving a concentrated, soft mass. Set aside to cool.