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Ingredients:
Coriander leaves (Cilantro)- 1 bunch
Onion - 1 medium
Green chilies - 3-4 nos.
Freshly grated coconut - 4tblsp
Curry leaves - few
Salt -to taste
Mustard seeds - 1/2tsp
Small onion - 3nos.
Oil -2tblsp
Method:
Wash and chop coriander leaves, onion and green chilly. Mix together coriander leaves, onion, green chilly, grated coconut and salt and keep aside. Heat oil in a pan put mustard seeds, then add sliced small onions and curry leaves. When the onions become light brown add the above coriander - coconut mixture and mix well. Reduce the heat and cover the mixture with a lid and cook for 3-4 minutes. Serve hot as a side dish with boiled rice.
Coriander leaves (Cilantro)- 1 bunch
Onion - 1 medium
Green chilies - 3-4 nos.
Freshly grated coconut - 4tblsp
Curry leaves - few
Salt -to taste
Mustard seeds - 1/2tsp
Small onion - 3nos.
Oil -2tblsp
Method:
Wash and chop coriander leaves, onion and green chilly. Mix together coriander leaves, onion, green chilly, grated coconut and salt and keep aside. Heat oil in a pan put mustard seeds, then add sliced small onions and curry leaves. When the onions become light brown add the above coriander - coconut mixture and mix well. Reduce the heat and cover the mixture with a lid and cook for 3-4 minutes. Serve hot as a side dish with boiled rice.
This is my entry to JFI - Cilantro hosted by Cilantro
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