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Sunday, 14 September 2014

Coriander Stems & Spinach Stems Stir Fry With Prawns


                          
         An unusual dish with the stems from the coriander leaves and spinach leaves. These are generally discarded, but as they have the most nutrients, I decided to make use of them in the form of a simple stir fry. I added some fried prawns for some added flavour. For the vegetarian version, they can simply be omitted. Instead fried vadis / mangodis (Lentil dumplings) can be used. Relish it as  a side dish with either rice or chapattis.





  • stems from 2 bunches of coriander leaves, chopped
  • stems from 1 bunch of spinach leaves, chopped 
  • 1/2 cup prawns, stir fried in one 1 tsp. oil for a minute
  • 1 onion, chopped
  • 1 tsp. garlic, chopped
  • 1-2 dry red chilies
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. red chili powder or to taste
  • 2 tbsp. mustard oil
  • 1/2 tsp. kalonji (nigella seeds)
  • 1/2 tsp. roasted panch phoron powder (equal quantity of fennel, mustard, cumin, fenugreek & nigella (kalonji) seeds



          Heat oil in a pan and temper with kalonji and red chilies. After a few seconds, add the onions and garlic and saute till light brown.

          Now add the chopped stems, salt, turmeric powder and red chili powder and fry on low flame for 4-5 minutes till the stems are soft. When done add the fried prawns and the panch phoron powder and mix well. Serve as a side dish.













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