Gongura Peanut Pachadi

 Because of the incessant downpours this late spring, my gongura plants are flourishing. Truth be told, there is an excess of fresh gongura leaves and that permits me test some new plans. You know the peanut chutney wherein we add tamarind or lemon juice to liven up the pachadi? I thought why not supplant them with fresh gongura leaves. Gongura's tart taste ought to be an ideal commendation to nutty peanuts. It has turned out a decent formula with gongura. 




Gongura Peanut Pachadi 


1 tablespoon, peanut oil 


2 garlic cloves, skin stripped and hacked coarsely 


1 red onion or shallots – coarsely hacked, about a cup 


6 to 8, fresh or dried chillies, Indian assortment 


Fresh gongura leaves – around 6 cups, firmly stuffed 


Broiled, shelled, cleaned, unsalted peanuts – 3/4 cup 


1/2 teaspoon, salt (or to taste) 


1. Warmth the oil in a wok or skillet. At the point when oil is hot, add garlic, onion and chillies. Saute to delicate brown. Remove them into a cup. 


2. In a similar skillet, mix in the gongura leaves. It will appear to be a colossal amount however the leaves decrease quickly to not exactly a large portion of the volume. Cover the skillet and cook over medium warmth for around five minutes. On the off chance that the gongura is exceptionally fresh, the blend will be succulent. Remove the cover and keep on cooking until the water has vanished, for one more a few minutes. Remove from warmth and pass on to cool. 


3. In a blender or mortar, take the peanuts. Add salt. Crush or pound into a fine powder. Add the cooked onion-gongura blend to peanut powder. Mix in half cup of water. Mix the fixings to smooth pachadi. Remove to a cup. 


Gongura-peanut pachadi tastes great with breakfast things, rice or roti.



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