Add ginger garlic paste and saute till oil leaves the sides of the pan. 2. Add tomato paste and gongura leaves paste and continue to saute in slow heat. 3. Add the boneless chicken and a little water.

Achaar is a must-have in an Indian meal. Whether it's lunchtime or dinner, a side of achaar makes the food taste a lot better. Doesn't it? We adore it so much that we usually have multiple jars of it ...

This recipe uses, gongura paste, tart tasting edible Kenaf leaf popular in Andhra cuisine Ingredients 300 gms onions, chopped or 1 ¼ cup 300 gms, tomatoes, chopped or 1 ¼ cup 50 gms ginger ...