Ramadan Special - Coriander Stem & Spinach Stem Stir Fry

Name: Ramadan Special - Coriander Stem & Spinach Stem Stir Fry
Cuisine: Indian
Ingredients: 1 cup spinach stem, finely chopped; 1/2 cup coriander stem, finely chopped; 2 tbsp. oil; 1/2 tsp. kalonji (nigella seeds); 1 tsp. garlic, chopped; to taste salt; 1/4 tsp. turmeric powder; 1-2 fresh red / green chilies, chopped; 1 tsp. sesame seeds; 2 tbsp. coriander leaves, chopped; 7-8 vadi / mangodi (dried lentil dumplings)

Bethica Das @kitchen_flavours

Sharjah (UAE)

An unusual dish made with spinach stems and coriander steams which are generally discarded. These stems have the most nutrients and so can be used to make this simple stir fry to go as a side dish with your chapattis or rice.

This is a vegetarian version where I made use of some fried vadi / mangodi (dried lentil dumplings) to give some crunch to this dish. For a the non-veg. version, make it with prawns. In whatever method it is cooked, they simply tastes awesome and delicious.

Bethica Das @kitchen_flavours

Saved

Ingredients

1 cupspinach stem, finely chopped
1/2 cupcoriander stem, finely chopped
2 tbsp.oil
1/2 tsp.kalonji (nigella seeds)
1 tsp.garlic, chopped
to tastesalt
1/4 tsp.turmeric powder
1-2fresh red / green chilies, chopped
1 tsp.sesame seeds
2 tbsp.coriander leaves, chopped
7-8vadi / mangodi (dried lentil dumplings)

Saved

Steps

1

Heat 1 tbsp. oil and fry the vadi till golden brown. Drain and when cool, crush them coarsely and keep aside. Heat the remaining oil and saute the kalonji for a few seconds.
2

Add the chopped garlic and saute till it changes colour. Now add the chopped stems, salt, turmeric powder, chilies and sesame seeds.
3

Saute on low flame for 5-6 minutes till done. Add the coriander leaves and the crushed vadi and mix well. Serve as a side dish with either rice or chapattis.