I had lot of recipes in mind. I wanted to make something with Gongura which is a famous green leafy vegetable in Andhra but it comes in stores only during the mid summers. When JFI greens was announced I bought almost all the greens from my near by Subzi mundi not sure what I might want to make.
The greens I used in Palak Pakodis are Palak, Curry leaves, and Kasuri methi.
The greens I used in Hari chutney are Mint and Cilantro. Now this is called maximum utilization of greens.
Ingredients for Palak Pakodis
1 cup Chopped Palak
1 cup Curry leaves (chopped or whole)
2tsp Kasuri methi
2 cups Gram flour (Besan)
1 cup chopped onions
1tsp Carom seeds (Ajwain)
Oil for frying
Mix all the ingredients in water to make a thick batter, as it is usually done for Bajjis and pakodis. drop the mix very carefully with a spoon or hands in to hot oil so that they don’t fall apart and deep fry them until golden brown. Spoon was easy for me. Crispy, crunchy, pakodis are ready to go. The aroma of kasuri methi and Ajwain from the hot fried pakodis are divine.
Hari Chutney (green chutney)
2 cups mint
2 cups Cilantro
2-3 green chillies
Sugar or Jaggery
½ cup tamarind water
Grind all the ingredients together. Depending on how thick or watery you want your chutney to be you can increase the amount of tamarind water. It’s the same with Jaggery or sugar. Lovely green chutney with breath taking aroma is ready.
Hot crispy pakodis dipped in this tangy green chutney is a great treat to go with tea.
My Green Photography!!