Preparation:
1. Pluck sorrel leaves. Wash. Spread in a cool place to dry. Roast in a frying pan until it turns into a lump. Cool. Add salt and turmeric.
2. Fry red chiles, fenugreek, mustard seeds and black gram. Grind.
3. Add sorrel and green chiles to this mixture and grind again.
4. Fry asafetida in oil and add to the sorrel chutney. Mix. |