Kothimbir Chi Vadi
|Fresh cilantro leaves||2 Cup (32 tbs), finely minced|
|Besan||1 Cup (16 tbs) (chickpea or gram flour)|
|Rice flour||2 Tablespoon|
|Thai chilies||3 Small, finely minced|
|Ginger||1⁄2 Inch, finely minced|
|Garlic clove||1 Large, finely minced|
|Toasted sesame seeds||1 Teaspoon|
|Kala masala/Garam masala||1 Teaspoon|
|Lemon||1⁄2 , juiced|
|Water||1⁄2 Cup (8 tbs) (adjust the quantity of water as needed to make the batter)|
|Oil||4 Tablespoon (For shallow frying)|
In a large mixing bowl, combine the cilantro leaves with the green chilies, ginger and garlic. Add the toasted sesame seeds, kala masala, turmeric, asafetida, besan, rice flour and lemon juice. Slowly add water and mix well to form a thick batter without any lumps.
Pour the mixture into a greased pan (or whatever dish will fit into your pressure cooker, steamer…). Tap it gently on your countertop. Place the dish into your steaming apparatus(if you are using a pressure cooker, the “weight” is not necessary) and let steam for 30-35 minutes or until a toothpick can be inserted cleanly in the center.
Remove and let cool. At this point the dish is completely edible and may be served. But for a tastier version, heat a deep skillet on medium heat. Add enough oil for shallow frying.
Remove the cilantro “cake” and cut into even pieces. Fry in the hot oil until golden brown on all sides. Drain well and serve with your favorite chutney.