Dec 6, 2012

Kothimbir Shakahaari

Green Coriander.. mostly we use for garnishing. Had about 3 bunch of coriander leaves lying into my fridge.. with at most greediness i got it from the market as they were so cheap and fresh. But, when i thought of using  them it stopped till the border of chutneys,garnish,salads..y not use in a gravy.

1 - Big bunch of green coriander leaves/ Kothimbir/Kothamalli
2 - Red onions
2 - Tomatoes
1 - Green chilly
2 - Medium sized carrots
5 to 6 - French Beans
1 cup - Cauliflower
1 cup  - Broccoli
1 cup - Green peas
1 tbs - Turmeric powder
1 tbs - Dry red chilly powder
1 tbs - Pav Bhaji Masala
500 ml - Water
2 tbs - Oil
1/2 tbs - Butter
1/2 tbs - Jeera
1/2 tbs - Saunf
1/4 tbs - Sugar
Salt to taste

1. Wash carrot , french beans,potatoes and cut them into medium sized cubes or lengthwise.
2. Par boil them in water.
3. Finely chop onions,tomatoes. Slit the green chilly.
4. In a pan add butter and oil.
5. Once they get heated up add jeera and saunf.
6. Roast them for few secs. Do not burn them.
7. Now add onions and saute them for 2 mins.
8. Meanwhile, wash and finely chop coriander leaves and stem.
9. Keep some for garnishing and grind rest in a blender.
10. Add water if you feel coriander stems are not getting ground
11. Now add tomato and green chilly.
12. Saute till the tomatoes turn soft.
13. Add in the turmeric powder, red chilly powder,salt and sugar.
14. Now add in the par boiled vegetables carrots,beans, cauliflower,broccoli,peas.
15. Add 150 ml of water and allow them to cook.
16. Pour in the coriander paste over the vegetables.
17. Add in the Pav Bhaji masala.
18. Stir well. Simmer and allow it to boil for 5-7mins
19. At last add in the left over coriander.
Serve hot hot with Ghee rice, Jeera Rice, Chappati,Roti,Pav.

Tip: If you feel the green colour in the gravy is less. Blanch some Palak leaves grind them and add it to the gravy. This would enhance the colour and taste.


  1. Cool recipe..looks good!!!

  2. sounds interesting