Pulicha Keerai Chutney



  • Gongura leaves a bunch
  • 1/2 Medium Sized Onion
  • 2 Red Chillies
  • 3/4 tsp cumin seeds
  • 1/4 fenugreek seeds
  • a pinch asafoetida
  • 2 Garlic cloves
  • 2 brinjal
  • 1 tomato
  • Salt to taste
  • Oil


  • Dry roast 2 Red Chillies, 3/4 tsp cumin seeds, 1/4 fenugreek seeds,
  • a pinch asafoetida and set aside
  • Boil water for some time then add gongura leaves to boil until soft.
  • Then drain the water from gongura
  • Add a little bit of oil, saute the onions till translucent add the garlic and saute a few seconds more
  • Then add tomato fry it for 2 minutes and add chopped brinjal, turmeric powder bring it to boil
  • Add the Gongura leaves and saute till they are wilted about 7-8 minutes
  • Cool and blend and adjust salt.

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