Separate the leaves from the twigs. Properly wash gongura leaves.
Finely chop the Gongura leaves and keep aside.
Pound the jaggery or grind to make powdered or smaller pieces. This will make it easier to mix.
Finely chop the onion and garlic and keep aside.
Heat oil in the pan.
Once the oil is hot, add mustard seeds. Let the seeds splutter.
Add garlic and let it turn golden yellow.
Break the chili in two pieces and add to the pan.
Add onion and salt. Stir till onions turn golden brown.
Add turmeric powder, coriander powder, and jaggery powder.
Add the leaves. Mix well and cover for 5 mins or till the leaves have wilted off nicely.
Add the roasted peanuts on the top. Mix well.
Serve hot with steamed rice or chapati.Enjoy!