Coriander Leaves

Famous, favorite and familiar greens for any Indian! Name it and one can recite a range of recipes which are incomplete without coriander leaves. A very good source of Vitamin C and K, β-carotene (meets more than 100% of the RDA), and calcium (50% of the RDA). Furnishes folate also. Of course, a very low calorie green, available for use by all means.

Kothimbir wadi – (serves 4, 150 kcals/serving)

Ingredients

• 3 cups coriander leaves, chopped


• 2 cups besan


• ½ cup onion, fine chopped


• 1 clove garlic


• 3-4 green chillies


• A pinch turmeric powder


• ¼ tsp cumin seeds


• 1 tbsp oil


• Red chilly powder to taste


• Salt to taste


• For tadka –


• 2 teaspoon oil


• ½ tsp sesame seeds

Method

• Coarsely grind green chillies and garlic together.


• Heat 1 tbsp oil in a non-stick pan and splutter cumin seeds.


• Then add chilly and garlic paste and sauté a bit.


• Add onion and sauté till it turns pink.


• Add salt (very little), turmeric, coriander leaves to the mixture and cook for a couple of minutes on medium flame. Pour it in a bowl and allow it to cool.


• Take besan, salt, turmeric, red chilly powder and the above mixture and make a hard dough with water.


• Roll this dough into a ½ inch thick roti and cut it into rectangle wadis.


• Steam the wadis in a steamer and then remove it off the flame.


• Garnish it with the tadka of sesame seeds and serve hot as it is or with tomato chutney.