- Gongura leaves 2 cups
- Onion 2 chop well
- Crushed garlic 1 tab sp
- Crushed jaggery 1 tab sp
- Green chilly 3 - 4
- Red chilly 3 - 4
- Coriander leaves or seeds 1 tab sp
- Oil / Ghee 2 tab sp
- Salt
- For seasoning:
- Mustard seeds
- Garlic flakes
- asafetida
Method:
- Heat oil in a kadai and fry mustard,fenugreek,dry coriander,red chilies and then green chilies and keep aside.
- Wash and chop gongura leaves.
- Fry them in the same kadai till it becomes soft and changes its colour to brown.
- Remove and keep aside.
- Chop onions and fry it too and keep aside.
- Bring them all into room temp.
- Now grind every thing with salt,jaggery to make the thogaiyal and do not add any water.
- Lastly season with a teaspoon of oil with mustard,asafetida and well crushed garlic (garlic should turn golden brown) and mix well.
- Your tasty thuvial is ready to serve. Serve with ghee and hot rice. This you can keep for 2 - 3 days.
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