A Southern chutney of gongura leaves, tamarind, onion and spices. Wash gongura leaves, fry in a pan with little oil. Close the pan with a lid, cook for a while.

The leaves are also used to prepare one of the most famous chutneys, known as gongura pachadi. The big heart-shaped leaves of the colocasia plant are used in a variety of regional dishes in India.

To prepare this curry, gongura (sorrel) leaves are blended into a smooth paste and then cooked with chicken and various spices. Start by washing the gongura leaves nicely. Transfer them to a pan and ...