Dhil leaves 1 bunch
Onion 1 (Finely chopped)
Green chilly 2
Ginger 1/2 tsp (Grated)
Garlic pods 2
Fresh coconut 3 tsp ( Grated)
Cinnamon 1/2 inch
Oil 2 tsp
Turmeric 1/2 tsp
Besan/Chickpea flour 2 tsp
Salt as per taste
Clean wash and finely chop the dill leaves.
Finely chop onion, chop tomato into medium pieces.
Grind together green chilly, ginger garlic, clove, cinnamon and coconut with little water to fine paste.
Heat oil in a pan fry onion for 2-3mins or until it turns pink, add dill leaves, turmeric and salt and saute until dill leaves wilt, this might take up 4-5mins.
Now add the ground paste, tomato and mix well.
In a bowl add besan and water and mix without lumps to a paste and add this paste to the pan and mix well and cook for 2-3mins.
Serve hot Dill leaves curry with rotis.
Sent to Anu's Healthy Kitchen