Pluck the leaves of the Thankuni and wash well under running water. Chop them finely and grind along with the garlic and chilies and just enough water to make a paste.
Heat oil in a pan and temper with kalonji. Saute for a few seconds. Add the ground paste, salt and turmeric powder.
Fry on a low flame till dry. Enjoy this chutney mixed with plain steamed rice.
