Step 1

Pick the leaves from the stalks and Wash them 3 to 4 times in a large pot. Drain them aside for at least 10 mins in a colander.

Step 2

In a large bowl add leaves, onions, green chilies and 3 tbsp water. Boil all these till the leaves are fully cooked.

Step 3

After the leaves are cooked, If there is more water left, discard it or evaporate it by cooking for longer. You can even steam cook them.

Step 4

Once cool, grind all the cooked ingredients with salt.

Step 5

Heat oil in a pan. Deep Fry majjiga mirchi set aside. Deep fry vadiyalu set aside. Remove excess oil and keep only a tsp of oil in the pan, add red chilies, mustard, cumin and garlic. Once they splutter. Off the heat. Mix chutney with all the fried and tempered ingredients.

Step 6

Serve gongura pachadi with hot rice and a spoon of ghee.