Gongura

Method

Wash and roughly chop the gongura leaves, discarding any tough stems. Heat groundnut oil in a large pan over medium-high heat and add mustard seeds, fenugreek seeds, and dried red chillies, allowing them to crackle and release their aromas. Add chopped onions and cook until softened and translucent, approximately three minutes. Stir in minced garlic, ginger, and green chillies, cooking for one minute until fragrant. Add the gongura leaves in batches, stirring constantly as they wilt, then season with salt, turmeric, and asafoetida. Continue cooking over medium heat for eight to ten minutes, stirring occasionally, until the leaves are completely tender and the liquid has mostly evaporated. Serve hot as an accompaniment to rice or roti.