Gongura pickle Ambadi
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[Based on 2 users]
Author vahchef Yield No Value
Published May 26, 2009 Cooking Time 1 hour
Recipe Type Dipping/Pickles Preparation Time 30 min
Ingredient Other Standing Time 1 hour
Description: a speciality pickle made with Gongura also called as Ambadi in maharastra

Recipe of Gongura pickle Ambadi

Ingredient Name Quantity Unit
Turmuric pinch Pinch
Urad Dal 1 Tablespoons
Curry Leaves 2 Springs
Cumin Seeds 1 Teaspoons
Murstad Seeds 1 Teaspoons
Garlic 1/2 Cup
Coriander Leaves 1 Tablespoons
Oil 1 Cup
Red Chill Dry 3 Numbers
Methi Seeds pinch Pinch
Salt as per taste
Red Chilli Powder 1 Cup
Tamarind Leaves 10 Grams
Gongura 10 Bunch
Hing pinch Pinch


Pluck gongura leaves wash them in water and dry them in a cloth.

Take a pan add 1/2 cup of then add the Gongura leaves cook till oil oozes out.

Take another bowl add little water and tamarind bring it to boil and pour this into blender add some garlic and make a find paste.

Dry roast methi seeds,coriander seeds and make a powder.

Take another pan for tempering add oil 1/2 cup,red chilli dry cumin seeds,murstad seeds,urrad dal, chopped garlic and switch of the flame, then add pinch of turmuri,hing,curry leaves and pour this mixture in to abig bowl.

In that tempering add red chilli powder,salt,,coridaner and methi powder,then add cooked gongura leave then add tamarind and garlic paste mix well.

This can be stored for 3 months.

Posted May 26, 2009

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pavani May 3, 2010
al ur recips

nagalaxmi Jul 12, 2009
Excellent. But my mum always said the order of things that go into talimpu - like sanaga pappu, minapa pappu, zeela karra & avalu - big item to small one.

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