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| Prep Time | 15 Min |
| Cook Time | 20 Min |
| Servings |
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Ingredients
- 125 gm Sunflower Seeds (soaked chironji)
- 2 Table Spoon Ghee
- 1 Table Spool Cumin Seeds
- 2 - 3 Green Cardamoms
- 4 Pepper corns
- 1 Table Spoon Ginger
- 2 Green Chilies (Split)
- 1 Table spoon Coriander Powder
- 2 Table spoon Rock Salt
- 1/2 Table spoon Chili Powder
- 2 Table spoon Yogurt (Dahi )
- 2 Cup Coriander
Ingredients
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Instructions
- Rub chironji (sunflower seeds) to remove the husk, discard the husk. Grind or blend, half of it into a paste.
- Heat ghee, add cumin, cardamoms and black pepper. Saute a little, add the chopped ginger.
- When the ginger browns a little, add dahi a little at a time, stirring well to avoid curdling.
- When the oil separates, add coriander, salt, chilli powder and green chillies. Saute further, add chironji and turn around to mix well.
- Add enough water to come upto about 2 cm. above the mixture and bring to a boil, then simmer till the chironji is cooked through (the consistency can be adjusted to taste, by adding more or less water).
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