Gongura Bone less Mutton

Taste: The pickle has a spicy zing and a tart taste from the gongura leaves.
Ingredients: The pickle is made with mutton or lamb, gongura leaves, ginger, garlic paste, chili powder, fenugreek powder, lemon juice, and salt.
Preparation: The mutton is marinated in a mixture of yogurt, turmeric powder, red chili powder, and salt.
Storage: The pickle should be stored in an airtight container and eaten within three months of the manufacturing date.
Serving: The pickle can be eaten with rice, bread, or roti.
Gongura leaves are also known as ambadi in Marathi, pulicha keerai in Tamil, and puntikurain telugu in Telugu. They have a unique taste that’s tangy and slightly bitter.