in a medium flame till color changes and aroma comes. Turn off the flame. Let it cool for 5 mins In the same pan, add gongura leaves, saute this for few mins until leaves shrinks and color changes. Turn off the flame. Let them cool down for 5 mins In a blender, add the roasted spices, grind it to a coarse powder. To the blender, now add sauted gongura leaves and salt, grind it to a smooth paste.
It is a good idea to make a small bottle of this amazing, tasty dhaniya/ Coriander leaveschutney and keep in the fridge during the Fasting /Vrat days as it comes handy to serve as a delightful dip for most of the Vrat dishes
Curry leaveschutney powder. These savory pancakes from South India are a fun way of eating your lentils along with all the possible veggiesSabsige Keerai/DillLeaves is a type of greens and good for health
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