Gongura Pacchadi (Gongura Chutney)

4 bunches gongura – picked, washed and air dried till most of the water has evaporated
Thick Tamarind juice from ¼ lime sized pulp
Fresh red chilies – 12 (to taste) – if fresh red peppers are unavailable, you can just use dried ones.
½ tsp turmeric
1 ½ Tsp Salt (to taste)
150 grams oil
50 grams sesame seed

Garnish:

1 Tsp fenugreek seed
1 Tsp mustard seed
Dry red chilies – 50 grams (to taste)
1 tsp asafetida

Dry roast sesame seeds and set them aside. Powder it when it is at room temperature.
Heat 1 tsp oil and fry fenugreek seeds, mustard, and red chilies -- add about 10-15 seconds apart. Add hing in the end and add this garnish to the main dish. Powder all of these when they are at room temperature.
Heat remaining oil. Add gongura and red chilies. Fry them till they are soft.
Turn off heat. Let gongura cool to room temperature.
Blend the above powders, gongurs, salt, turmeric, and tamarind juice – don’t make it too soft.
Optionally, you can fry 10-12 cloves of garlic in 1 Tsp oil and add to the chutney. You can skip hing if using garlic.

Note: You can make Fenugreek leaves, Balusu leaves, Mint etc. Adjust chilies since some of these don’t take as much spice.