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INDIAN RECIPE: Gonkura Thokku (Sorrel Leaves Pickle)

Wash the gonkura leaves and dry them on a sheet of paper. Cut into fine pieces. To 5 spoons of oil, add mustard seeds, fenugreek seeds, asafoetida, and add 1 cup of chopped leaves. Fry with constant stirring. Add 1 tsp salt, 2 tsp red chillie
powder and cook until it becomes a non-sticky paste.

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