Chinta chiguru Karam

Hi Friends

This is a season for fresh CHINTA CHIGURU. When I saw this with our leafy vegetable seller, I have decided to made typical Andhra karam with the chinta chiguru. This mouth watering chinta chiguru karam I made is with minimum ingredients found ever in our kitchen. It is tangy and spicy one which you can't resist eating as a first mudda for your lunch.

Generally we made chinta chiguru pappu and pachdi only. I today experimented with chinta chiguru according to my taste and it came out very well.

OK.Let us go to prepare.

Ingredients

• Chinta chiguru                      1 cup
• Tamarind pulp                      2 1/2 tbsp 
• Red mirchi powder              2 tbsp
• Salt to taste
• Oil
• Mustard seeds
• Hing                                       pinch

How I did it

1. Select tender chinta chiguru. Tender ones are tangier and taste.
2. Remove stems from chinta chiguru. Wash it.
3. Take a wok. Add oil. Let the oil heat up on medium heat.
4. Add mustard seeds. Let them splutter. Add little hing.
5. Then add washed chinta chiguru. Cook it for 2 minutes.
6. Add required salt. Salt will also bring out moisture.
7. See the color changes into little brown.
8. Then add tamarind pulp and red mirchi powder. 
9. Stir well and cook till raw smell of tamarind pulp go off.
10. It takes 2 more minutes to becomes soft.
11. Switch off the stove.
12. Transfer into a small  bowl.

See the tamarind pulp, chinta chiguru and hing flavour. Mouth watering. It goes well with garama garam rice with dollop of ghee and raw onion.

My Note

1. You don't need to grind it if the leaf is tender. It will be a little crunchy and would taste wonderful when you start chewing it.
2. For next day it becomes little soft. It tastes more like pickle.
3. You can add peanuts also.