Coriander leaves available in winter have a fresh lush green colour and are available in abundance. We usually use coriander leaves for garnishing, to prepare vadis etc but coriander leaves have a host of health benefits like it helps lower cholesterol, is heart friendly, flushes out toxins, prevents stomach disorders etc, hence try and include in your daily diet as much as posiible. Today I’m posting a simple quick and easy recipe using coriander leaves.
- 3 tbsp oil approximately
- 2 1/2 cups fresh coriander leaves
- 3 spring onion whites/ bulbs
- Approximately 3 tbsp roasted besan/gram flour or as required
- 1 tbsp rice flour
- 1/2 tsp mustard seeds
- 1/8 tsp turmeric powder
- 1/8 tsp asafoetida
- 5 to 6 cloves of garlic finely chopped OR 10 pods of fresh green garlic and its stalks chopped fine
- 1/4th” piece of ginger finely chopped
- 1 green chilly crushed
- 11/2 to 2 tsp kashmiri chilli powder (adjust to spice required)
- Salt to taste
- Heat a non stick pan and dry roast the besan till fragrant and keep aside. Add rice flour to the besan, mix well and keep aside.
- Wash and finely chop the coriander leavesWash and finely chop the spring onion whites . Heat oil in an iron kadai. Add mustard seeds. When they splutter add a pinch of asafoetida, chopped garlic. Saute well till you get the aroma, then add turmeric powder, ginger, crushed green chilly, chopped onion whites and saute well till the onions are soft and transluscent. Then add chopped coriander leaves,saute well till they wilt.Add red chilli powder, salt and mix well. Finally add roasted besan, rice flour mix a tablespoon at a time,sauteing continuously.
- When all the besan mix is added, stir well and cook on low flame for about 5 min or till the besan gets cooked. Keep stirring frequently so that it does not stick to the bottom of the kadai.
- Serve hot with bhakri/chapati and garlic chutney or even as a side dish with rice, dal.
Variation to the recipe :
- This variation also tastes great. This variation requires more oil, but is very flavourful if you like the flavour of garlic.
- Just before serving the bhaji, heat about 1 tbsp oil in a seasoning pan add 1/4 tsp mustard seeds. When they splutter add a pinch of asafoetida and a pinch of turmeric and 5 to 6 cloves of finely chopped garlic, saute on low flame till you get the aroma of garlic and pour it on the cooked vegetable.
- The moisture present in the coriander leaves and also the spring onions after washing is enough to cook the besan/gramflour. DO NOT ADD WATER.
- You can add more or less besan & onions to vary flavour to your choice.
- Fresh green garlic is in season, hence I have added the same. They are mildly flavoured hence you need to add more garlic. They give a nice flavour to the zunka and its healthy too.
- This vegetable tastes best when cooked in an iron kadai.
- Dry roasting the besan and then adding it to the coriander leaves helps in cooking it faster and it won’t be sticky either.