First, remove the thick stems from the cilantro leaves. Wash the leaves thoroughly and place them in a strainer, or rinse them under running water in the strainer. Cover with a mesh or lid.

Peel and finely crush the ginger, garlic, and green chili. Chop the cilantro leaves as finely as possible. Pour 2 cups (about 480 ml) of water into a steamer or deep pan and bring to a boil. Grease a dhokla plate or shallow dish with oil. Set aside 1 teaspoon of sesame seeds. In a large bowl, combine the chopped cilantro and all other ingredients. Mix well to form a seasoned mixture.

Gradually add a little water at a time to make a soft dough. Spread the dough evenly in the greased plate to about the thickness of fudge. Sprinkle the reserved sesame seeds on top and gently press them in so they stick. Place the plate in the steamer to cook.

Steam on high heat for 1 minute, then reduce to medium heat and steam for 15 minutes. Check for doneness by inserting a knife; if only a little batter sticks due to moisture, it's done. If you made a thicker layer, it may take longer. Once steamed, turn off the heat.

Remove the Kothimbir Vadi from the steamer and cover with a mesh or lid to cool. Once cooled, cut into pieces. At this stage, you can taste it and decide whether to deep fry or temper with mustard seeds, cumin, sesame seeds, and curry leaves. I chose to deep fry. To do this, heat oil in a pan and add a few pieces of Kothimbir Vadi to fry.

Fry on medium heat until lightly golden, then remove to a plate lined with paper towels. Fry the remaining pieces in the same way.

Serve the hot Kothimbir Vadi with sauce or any green chutney. I made a chutney with Indian gooseberry and cilantro to go with it.