Ingredients:

200 g – gongura leaves (sorrel)
1/2 cup – tender ground nuts (peanuts)
1 – medium size onion, chopped
10 – curry patta leaves
6 – garlic cloves, crushed lightly
a pinch methi seeds
2 – red chillies
1 tsp – red chilli powder
1/8 tsp – haldi
4 – green chillies, chopped
1/2 tsp – thick tamarind paste
1/2 tsp – jeera
1/2 tsp – mustard seeds
a pinch – hing
1 tbsp – oil
salt

Method:

1.Pick gongura leaves from stalks, wash & drain in a collander
2.Cook the leaves with salt & haldi (with minimum amount of water) till soft
3.Mash it with a potato masher or grind it in a mixie for few sec and keep aside
4.Boil ground nuts with a pinch of salt till tender, keep them aside
5.Heat oil, add mustard seeds, methi seeds, hing, red chilli, jeera & curry patta leaves
6.Fry for a min till the mustard seeds splutter
7.Add chopped onion, green chilli pieces & garlic
8.Fry till the onion turns soft.
9.Add sorrel paste, red chilli powder, tamarind paste & boiled ground nuts
10.Mix thoroughly & let it simmer for 2 to 3 min with lid, till the oil separates.
11.Check salt & remove.
12.Serve this curry with hot plain rice/dosa/idli (of course with some ghee)

Tip: If tender ground nuts are not available, you can soak dry nuts overnight and use.