Ingredients:

• 3/4 cup – Gongura leaves (after sauteeing)
• 4-5 – Green chillies
• 2- 3 – Red Chillies
• 1 tsp – Coriander seeds
• 1 tsp – Fenugreek seeds
• 1 tsp – mustard
• a pinch of asafetida
• 1 big – Onion
• 3 flakes – Garlic
• a little Jaggery for taste
• salt and oil as needed

Method:

1. Heat a kadai and fry mustard, fenugreek, coriander seeds, red chillies and green chillies one by one and keep aside.
2. Wash and fry the gongura leaves until they become soft and change colour to brown.
3. Chop the onions into chunks, fry and keep aside.
4. Grind these fried ingredients with salt and jaggery to make the thogayal (need not add water).
5. Season with a tsp of oil, mustard, asafoetida and well crushed garlic (golden brown) and mix well.
6. Keep in the refrigerator for two days.
7. Serve with steamed rice.
8. Recipe and Image courtesy: Rak`s Kitchen
9. http://www.rakskitchen.net/