I make this standard green paste of garlic , chillies , dhania leaves to which I sometimes add curd and/or coconut. This is a very nice base for a chutney or can be used as a marinade , works well with just about everything. I have spread it on my cheese and tomato sandwiches . Here I used it with Kundru & Shallots .
200 Grams Tender Kundru - Cut lengthwise in two.
12-15 Whole Shallots.
Coconut Oil- Prefered.
8-10 Cloves Garlic.
5-6 Green Chilies.
1/2 Cup Dhania Greens.
2 Tablespoons Thick Yogurt.
Adjust your chutney flavors - chilies garlic etc. It should be spicy as it has to flavor all the vegetables.
1. Heat some oil , add curry leaves . Toss in kundru , cook 3-4 minutes , then add shallots and salt, cook covered till kundru is half done.
2. Add Chutney, mix well , cook covered till kundru is done . You can add some water / coconut milk to get a semi gravy if you like.
3. A good option is to drizzle some virgin coconut oil after taking the dish off the fire.
Came out light and delicious.