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Sunday, 14 September 2014

Coriander Stems & Spinach Stems Stir Fry With Prawns

         An unusual dish made 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 / Lentil dumplings can be used. Relish it as  a side dish with either rice or chapatis. I like to have mine with plain steamed rice. 

  • 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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