Pick the leaves from the stalks and wash 2 to 3 times with water and keep them aside. In a large pan add the leaves, green chillies and ¼ cup of water and bring it to boil until the leaves are cooked properly or green chillies change their colour.
Once it is cooked, allow it to cool completely and add salt and grind into a smooth paste.
Heat a pan with oil for tempering, once it is hot add mustard, urad dal. Once it splutters add crushed garlic pods, dry chillies and curry leaves.
Add the chopped onions and saute until the onion changes its colour.
Then add the ground gongura paste. Simmer and cook till the oil comes out from the sides. It takes 10-15 minutes to get to that stage. Keep stirring occasionally to avoid the burnt at the bottom.
switch off the flame. Enjoy with steaming rice and ghee. And it also goes well with curd rice!
Adjust the green chillies according to your taste.