1. Heat oil in a pan, fry coriander seeds, fenugreek, cumin seeds, red chilies for few minutes and grind to fine powder.
2. In the remaining oil, fry the gongura leaves on low flame and grind with above powder, garlic, salt, chilli powder and turmeric.(you can also add tamarind juice if required)
3. Heat oil and fry chanadal, uraddal, mustard seeds and asafoetida and then add above grinded mixture to it, mix well and remove from flame.

This pickle remains for 1 year.