Kothimbiri chi Bhajee (Spicy coriander side dish)

                               

Coriander is one of the most easily available and versatile of herbs. Indian cooking cannot be imagined without coriander. Here I am presenting a simple side dish made from coriander leaves. Absolutely delectable and goes very well with chapati or bhakri even with steamed rice. It is a little dry though. Absolute favourite in my home. Some people prefer eating it as it is in a bowl. 

INGREDIENTS :

2 Big bunches of coriander

Gram flour / Besan 1 Bowl (Adjust as required)

Red chilli powder 2-3 Tsp

Salt to taste 

Oil 4 Tbsp (Yes this needs a little more oil)

Mustard seeds 1tsp

Asafoetida/Hing powder 1/2 tsp

turmeric powder 1/2 tsp

METHOD :

1. Clean , wash thoroughly and finely chop the coriander .

2. Keep side in a bowl.

3. To this add the red chilli powder and salt (Adjust both according to your taste)

                                 

4. Keep aside for 30 mins.

5. The water from the coriander leaves will be released due to the salt .

6. Keep adding Gram flour to this mix slowly. 

7. Stir continuously to avoid any lumps

8 Add as much Besan so as to make a Batter like consistency (Neither too thin nor too thick) Keep aside. 

                               

9. Heat Oil for phodani or tadka in a kadai.

10 When oil is hot, add the mustard seeds.

11. When mustard seeds crackle , add hing powder and turmeric powder and mix well.

12. Now over this add the Coriander-Besan mixture and mix really well.

13. Keep flame on low and keep the wok covered.

14. Stir occasionally to avoid the mix from sticking to the bottom of the kadai/wok.

15 In around 15-20 mins the besan and coriander mix will get cooked and release a very distinct aroma. Turn off the gas.

16 Kothimbir bhajee is ready .