Ingredients:

• 1 bunch – Coriander leaves (no stalks)
• 100 g – Green chillies (light green)
• lemon-sized ball – Tamarind
• 1/2 tsp – Hing powder
• 1 tsp – Mustard Seeds
• 1 small piece – Jaggery (optional)
• salt – to taste
• 4 tsp – oil

Method:

1. Grind coriander leaves, chillies, soaked tamarind, and hing powder to a fine paste.
2. Heat oil and add mustard seeds.
3. When they splutter, add the ground paste, salt, and jaggery.
4. Keep stirring for 10 to 15 minutes till the gravy is slightly thick, like a paste.
5. Can be stored for 15 to 20 days.

Recipe courtesy of Anita Raheja