Coriander leaves is an aromatic herb that is generally used for garnishing any prepared dish. But try making a chutney out of it. It tastes simply superb. The leaves are ground along with garlic, chilies, onion and tomato.
It is then stir fried with a tempering of kalonji (nigella seeds) in mustard oil. Relish it with plain steamed rice. You can also have as a spread on chapattis, parathas or sandwiches. So check for a step by step guide with pictures to prepare it.
- 2-3 bunches of coriander leaves along with the stem
- 5 garlic cloves
- 2 fresh chilies
- 1 small onion
- 1/2 tomato
- salt to taste
- 1/4 tsp. turmeric powder
- 2 tbsp. mustard oil
- 1/2 tsp. kalonji (nigella seeds)
Wash and drain the coriander leaves. Then grind all the ingredients starting from coriander leaves to tomato into a fine paste by adding very little water.
Heat oil in a non-stick pan and temper with the kalonji. Saute for a few seconds and then add the ground paste, salt and turmeric powder.
Keep frying on a low flame till it turns dry and turns into a lump. Enjoy with plain steamed rice or as a spread on chapattis, parathas or on sandwiches.
Grind coriander leaves + stems, onion, garlic, fresh chilies & tomato
.......into a paste.
Heat oil and temper with kalonji (nigella seeds).
Add the ground paste, salt and turmeric powder.
Fry till dry.
Serve with steamed rice or as a spread on chapattis / parathas / sandwich.