Dhania ki Sabzi ( Know Your Green Leafy Vegetables )
by Tarla Dalal
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Added to 35 cookbooks
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The minimalist nature of this recipe highlights the flavour and aroma of each and every one of the few ingredients, making this a flavourful delight that can even be used as a base for flavoured rice.
- Heat the oil in a kadhai and add the mustard seeds.
- When the seeds crackle, add the turmeric powder, chilli powder and asafoetida, mix well and sauté on a slow flame for a few seconds.
- Add the coriander, besan, sugar, salt and mix well.
- Cover with a thali which has water in it, and cook on a slow flame for 8 to 10 mins or till the aroma of raw besan changes and it gets cooked, stirring once in between.
- Serve hot with a tomato slice and coriander.
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