Coriander vadi masala

Name: Coriander vadi masala
Yield: 2 servings
Cuisine: Indian
Ingredients: 4 masala vadies; 2 bunches coriander leaves; 1 tb spn mustard seeds; 1 t sp Poppy seed; 1/2 cup dessicated coconut; 3-4 green chillies; To taste salt and sugar (optional); As needed oil for frying; As needed water for gravy

Sushmita Chakraborty @cook_9264109

Kolkata West Bengal

#leafygreen this is my own creation .I draw my inspiration from borir jhaal a popular cuisine of Bengal.

Sushmita Chakraborty @cook_9264109

Kolkata West Bengal

#leafygreen this is my own creation .I draw my inspiration from borir jhaal a popular cuisine of Bengal.

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Ingredients

25 mnts

2 servings

4masala vadies
2 bunchescoriander leaves
1 tbspn mustard seeds
1 tsp Poppy seed
1/2 cupdessicated coconut
3-4green chillies
To tastesalt and sugar (optional)
As neededoil for frying
As neededwater for gravy

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Steps

25 mnts

1

Wash the coriander leaves and make a paste of it.
2

Now make a smooth paste of the mustard, Poppy seed and dedicated coconut adding salt and green chilli
3

Heat a pan add oil and fry the vadies
4

Soak the vadies in Luke warm water to get soft
5

Now add oil in the pan and fry the mustard Poppy seed paste
6

Add coriander paste and mix
7

Add salt and sugar (optional) and mix water
8

Finally add vadis and boil well
9

Serve it hot with steaming hot rice