KOTHIMBIR PITHLE (TYPE 1) (कोथिंबीर पीठले) CORIANDER LEAVES AND CHICKPEA FLOUR CURRY
INGREDIENTS
Coriander leaves (finely shredded)
|
2 cups
|
Garlic
|
3 – 4 cloves
|
Besan / chickpea flour
|
Approx 1 cup
|
Water
|
2 cups
|
Chilli pdr
|
1 tsp
|
Jeera pdr / cumin pdr
|
½ tsp
|
Roasted grated dry coconut / khopra (crumbled)
|
1 tbsp
|
Salt
|
T.T.
|
TADKA
|
|
Oil
|
4 tbsp
|
Rai / mustard seeds
|
¼ tsp
|
Jeera / cumin seeds
|
¼ tsp
|
Heeng / asafoetida
|
¼ tsp
|
Haldi / turmeric pdr
|
¼ tsp
|
METHOD:
1.
Heat oil, add in the rai, when it crackles add
in the jeera, Heeng and haldi.
2.
Add to it sliced garlic and sauté till it starts
to brown a little.
3.
Now add in the coriander leaves and sauté till
they get soft.
4.
Now add in the water and bring to boil.
5.
Add in all the other seasonings like chilli pdr,
jeera pdr, salt and coconut and simmer.
6.
Just before serving add in the besan little at a
time and simultaneously mix and add to form a semi thick but pourable porridge
like consistency. Even if it is a little lumpy that’s ok. Use the besan only as
much required. Simmer and cook for 3 – 4 min more.
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