Punde palya / Red sorrel leaves curry/ Gongura curry

Ingredients:
Punde soppu: 2 bunches

Garlic: 9-10 pods crushed
Green chillies: 5-6
Semolina/soji:  1/2 cup
Dry red chillies: 5-6
Cumin seeds: 1 tbs
Mustard seeds: 1/2 tbs
Urad dal: 1 tbs
Curry leaves: 6-7 leaves
Salt: as per ur taste
Oil: 6 tbs


Method:

• Seperate the punde leaves from its stem n pressure cook the leaves along with crushed garlic, green chillies, cumin seeds or you can boil them in 4-5 cups of water till the leaves turn soft.After boiling remove the excess water n can use this water if u want more gravy type of curry. Mash the boiled punde leaves.
• In a medium sized wok roast the semolina/soji with 2 tbs of oil. Once you get the roasted smell add the boiled punde leaves, salt n mix throughly n cook it for 10 min. At this time you can add some water to adjust the consistency.
• While its cooking we can prepare the tempering by heating 4 spoons of oil in a pan, to this add mustard seeds wen they splutter add cumin seeds, urad dal, garlic and dry red chillies n curry leaves, fry them for a min.Remove from heat and add to the cooked curry.

serve with Jolada rotti n chapatis/rotis.