Grind the washed leaves of coriander, green chillies, salt, tamarind and jaggery.
Heat oil, add mustard. After it splutters, add asafoetida, curry leaves and the ground mixture. Keep stirring occasionally till done (when oil leaves the sides). It may take approximately 15 to 20 mins. Serve with dosa or hot steaming rice.
Bawarchi of the Week
A self-taught cook, Abraham Chacko says his mother is his inspiration: As a child, he would follow her around the kitchen as she prepared flavorful, lip-smacking dishes.