Buy fresh looking bunches and plan to make this Thokku on the same day before the leaves lose their freshness.

First wash the entire bunch, by dipping in several changes of water. Then let the bunches stand on the stem side, inside an empty bucket or a big bowl so that the water drains off completely

Then pick the leaves off the stems and towel dry the leaves. It is alright if some wetness still remains but they should not be dripping wet.

Leave out yellow and bruised leaves.

To make the roasted fenugreek powder, first dry roast fenugreek seeds until they are fragrant and golden brown. Allow to cool and grind to a fine powder. Keep it aside. I usually have a stock of this at all times in my kitchen.

Heat a thick bottomed kadai or pan with 2 tsp peanut oil.

Toss the towel dried Gongura leaves into the heated oil and saute briefly until all the leaves are wilted and greenish-brown. They don't need to cook more.

Remove the wilted leaves into a mixer small jar and let cool before grinding till smooth paste.

In the meanwhile, heat all of the remaining peanut oil in the same pan/kadai used before

Try not to use any iron kadai as the tartness of the leaves will react with the iron.

when the oil is hot and shimmering, add mustard seeds and let them begin to splutter.

Add the finely chopped onions and stir intermittently until they are translucent. Now transfer the smooth Gongura paste into the kadai and cook stirring intermittently until the rawness goes away and it stops sizzling.

Add red chilli powder followed by roasted fenugreek powder. Season with salt and give it a good stir

Continue to cook on medium flame for another 5-6 minutes till the red oil separates and begins to float on top.

Allow to cool completely before storing in an airtight glass container

Stays well on the kitchen counter if there is always an oil layer on the top.

Else you could refrigerate