Hari Dhania Ki Sabzi ( Fresh Coriander leaves Dry Curry) Recipe

Hari Dhania Ki Sabzi is a dry Indian curry made from fresh coriander leaves. Typically the leaves are used as a garnish for many Indian dishes. But in this recipe, the coriander is cooked along with gram/besan flour which bring the dish together.  Coriander (Dhania) Leaves, Gram flour (besan), Potato (Aloo), Turmeric powder (Haldi), Salt, Sesame (Gingelly) Oil, Mustard seeds (Rai/ Kadugu), Green Chillies, Cumin seeds (Jeera), Asafoetida (hing)   6 sprig Coriander (Dhania) Leaves , washed and finely chopped 2 tablespoons Gram flour (besan) 1 Potato (Aloo) , boiled and mashed 1/8 teaspoon Turmeric powder (Haldi) Salt , to taste To Temper  2 teaspoons Sesame (Gingelly) Oil 1/2 teaspoon Mustard seeds (Rai/ Kadugu) 1-2 Green Chillies , finely chopped 1/2 teaspoon Cumin seeds (Jeera) Asafoetida (hing) , a pinch     10   15     To begin making the Hari Dhania Ki Sabzi ( Fresh Coriander leaves Dry Curry) firstheat a medium sized pan with 2 teaspoon of sesame oil and temper the mustard seeds, green chillies, cumin seeds and asafoetida.Add the gram/besan flour, turmeric powder and roast it over low heat for 5 minutes till it turns fragrant.Add the chopped coriander leaves and potatoes, salt for taste , then cover and cook for another 4-5 minutes.Sprinkle a little water while cooking so the besan and the potatoes get cooked and get a crumbly texture. Once done, check the taste and adjust the salt and spices accordingly. A very simple and refreshing Hari Dhania Ki sabzi is ready to be served.Hari Dhania Ki Sabzi ( Fresh Coriander leaves Dry Curry) can be served with Phulka, or steamed rice for a weekday meal.