Step-by-Step Instructions

1. 1.Wash Gongura Leaves

   Take 2 bunches of Gongura leaves and wash them thoroughly 4 to 5 times to remove any sand or dirt.

2. 2.Soak and Drain Gongura

   After washing, soak the Gongura leaves in clean water for a few minutes to ensure any remaining sand settles at the bottom. Then, carefully remove the leaves, allowing all excess water to drain.

3. 3.Chop Ingredients

   Chop the drained Gongura leaves and the 2 tomatoes into medium-sized pieces.

4. 4.Cook Gongura and Tomatoes

   Transfer the chopped Gongura and tomatoes to a pan (or Instant Pot inner pot). Add 2 tablespoons of oil, 1 teaspoon of salt, and 1/2 teaspoon of turmeric powder.

5. 5.Cook until Soft

   Cover the pan with a lid and cook on medium heat until the leaves and tomatoes are soft and mushy, stirring occasionally. If using an Instant Pot, set to Manual for 2 minutes and perform a Quick Pressure Release.

6. 6.Cool and Grind

   Once cooked, allow the mixture to cool down completely. Transfer it to a blender and grind coarsely.

7. 7.Prepare Tempering

   In a separate pan, heat 2 tablespoons of oil. Add 1 tablespoon of channa dal, 10-12 peeled and sliced garlic cloves, 1/2 teaspoon of mustard seeds, and 1/2 teaspoon of cumin seeds. Sauté until the channa dal turns light brown and the garlic is fragrant.

8. 8.Combine and Mix

   Add the coarsely ground Gongura and tomato mixture to the tempering pan. Stir in 2 tablespoons of curry powder (red chili, coriander, cumin). Mix everything well and cook for another 2-3 minutes until all the flavors are combined and the mixture is heated through.