Coriander leaves is an aromatic herb that is generally used for garnishing any prepared dish. But try making a paste out of it - Bong style. It tastes simply superb. It is almost similar to chutney, but in a cooked version. In this recipe, the fresh leaves are first ground along with garlic, chilies, onion and tomato (though the latter two are optional).
It is then stir fried with a tempering of nigella seeds in mustard oil. It is a very simple and a a very easy recipe as it has very few ingredients. This dish is also called Bhorta in Bangladesh and goes best with hot steamed rice. However, you can also relish it as a spread on chapattis, parathas or sandwiches. So check out the step by step pictorial recipe to prepare traditional recipe.
- 2-3 bunches of coriander leaves along with the stem
- 3-4 garlic cloves
- 2 fresh green chilies
- 1 small onion
- 1/2 tomato
- salt to taste
- 1/4 tsp. turmeric powder
- 2 tbsp. mustard oil
- 1/2 tsp. nigella seeds
Wash and drain the coriander leaves. Then grind it along with garlic, green chilies, onion and tomato into a fine paste by adding very little water.
Heat oil in a pan and temper with the nigella seeds. Sauté for a few seconds and then add the ground paste, salt and turmeric powder.
Keep sautéing on a low flame till all the moisture has been absorbed. Enjoy with hot steamed rice. chapattis or parathas.
Heat oil in a pan and temper with the nigella seeds. Sauté for a few seconds and then add the ground paste, salt and turmeric powder.
Keep sautéing on a low flame till all the moisture has been absorbed. Enjoy with hot steamed rice. chapattis or parathas.
Grind coriander leaves along with garlic, green chilies, onion & tomato ....
....... into a fine paste by adding very little water.
Heat oil in a pan & temper with the nigella seeds. Sauté for a few seconds.
Add the ground paste, salt and turmeric powder.
Keep sautéing on a low flame till all the moisture has been absorbed.
Enjoy with hot steamed rice, chapattis or parathas.
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