Over medium heat, in a pan add vegetable oil, black mustard seeds, urad dal, chana dal, cumin seeds, fenugreek seeds, garlic, red chilies, and asafoetida.
Dry roast these ingredients till everything they beomes golden brown in color. Transfer to a plate and allow to cool.
In the same pan, add gongura leaves and stir for 1 minute or until it becomes soft. Transfer to a plate and set aside.
To the blender jar, add dry roasted ingredients and pulse until it becomes a coarse powder.
To the same blender jar, add the sauteed leaves and salt. Pulse again until it turns to a coarse consistency pachadi.
Then transfer to a serving bowl and serve with rice.