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Pickled coriander leaves Dhonepata Bata
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The Epicurean FeastPickled coriander leaves Dhonepata Bata
Dhonepata bata is a relish that my mother used to prepare often during winters when you get good produce of Dhonepata/ coriander/ cilantro. So this recipe is from my mother's kitchen. I am sure you will like it. You can increase the heat and tanginess according to your choice by varying the amount of green chili and tomato respectively. It is super easy to prepare and needs few ingredients for the preparation.
Ingredient
Food ration :
10 servingsCooking time :
20 mins
4-5
green chillies
5-6
chopped garlic
1 teaspoon
red chili powder (optional)
1 teaspoon
nigella seeds
to taste
Salt
1 teaspoon
sugar
2 tablespoons
oil
Cooking instructions
* Step 1
Make a smooth paste of coriander leaves, green chilies, garlic, tomatoes, and kalojeera.
* Step 2
Take a kadai, and heat oil in it. Once the oil is hot pour the paste in the kadai carefully.
* Step 3
Add salt and sugar. If you think that the mixture is not enough you can add red chili powder.
* Step 4
Now, cook the paste till all the water evaporates from the kadai. Keep stirring in between.
* Step 5
Once all the water is evaporated, turn off the flame.
* Step 6
Let it cool. You can store this dhonepata bata in refrigerator for at least 7 days.
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