Cilantro Chutney (கொத்தமல்லி சட்னி)

The recipe is the same as Mint Chutney (புதினா சட்னி)
Just use cilantro leaves in place of mint leaves (pure commonsense ;-) )

Mushroom Gobi

Servings about 4

• Make a concoction of the following:

1. coriander powder - 4tsp
2. red chilly powder - 1tsp
3. turmeric powder - 1tsp
4. little water to mix the above - about 4tsp..

• In a pan heat about 4tsp of oil
• Season the oil with 1tsp of cumin seeds
• When the seeds splutter add a pinch of hing, 1 bay leaf, a spring of curry leaves, 1 long green chilly deseeded and slit lengthwise
• Add 2tsp of grated ginger and stir for few seconds without burning the ginger
• Now pour the masala concoction and stir until oil oozes from the sides
• Add salt (per taste)
• Add the chopped caulifower florets (about 1 cup) and chopped mushrooms (3 button mushrooms chopped)
• Stir so that the masala coats the pieces really well
• Cover and cook for 5 minutes
• Stir the pieces without breaking them and check for salt and add if needed more. Add a sprinkle of water if the pan is too dry (mushrooms leave lot of water so usually the pan won't dry that quick)
• Add 1 tsp of Amchur or mango powder and stir once
• Cover and cook for another 5 mins or until the florets are tender/cooked
• Garnish with cilantro and serve hot with naan or chapathi or wheat dosa