Somehow the concept of green vegetables while is good rationally, doesn’t make the taste buds go, ‘Mmmmmmm’. Well something like that at any rate. So it was interesting how on a mundane Monday afternoon (with all of us in throes of self piteous pathos like situation) the boss woman same up with this concoction and told us, ‘Dhania Subzi’! And we were all like, huh! Dhania the garnishing thing?? And an entire subzi out of it?? *Shudder* As we ate that with suspicious look, a mouthful is all that it took to convert us.
Here is it, slightly modified (by the Mom, who else) and just as good!
Capsicum, Dhaniya and Besan Curry
Ingredients
- 1 cup - finely chopped capsicum
- 1 cup – finely chopped coriander
- 1 cup – finely chopped spring onion
- ½ cup – Besan
- Cummin seeds
- Turmeric powder
- Hing powder
- Red chilli powder
- Oil to cook
- Salt to taste
Method
Roast the besan for a few minutes, keep it aside.
Take some oil in the pan, add the cumin seeds. Add the coriander first and sauté for about a minute, then add the capsicum and spring onions and turmeric powder. Also add hing, chilli powder and salt according to taste. When the vegetables are semi-cooked, add the besan and sprinkle some water and let it cook for 2-3 minutes.
Serve with phulkas or with rice and dal if the sensibilities like that better! :)
