Doddapatre is a common herb which is generously used in many Indian households for cooking and home medications. This plant won't need much care and can be easily grown in a pot. We use this herb mainly to get rid of cold and cough. Having access to herbs like Ajawain, tulsi, ginger, etc. will definitely cut down frequent visits to the doctor for some common sickness. Apart from its medicinal values, Ajwain leaves are equally good for preparation of a few yummy dishes. Here is one such side dish, Doddapatre / Ajwain leaves Gojju..
Preparation time:15 minutes
Difficulty leves: Medium
Serves: 4 - 5
Ingredients:
- Doddapatre / Ajwain leaves - 7 or 8
- Split bengal gram - 2 tbsp
- Dry red chillies - 2
- Urid dal - 1 tsp
- Mustard seeds - 1/2 tsp
- Hing / asafoetida - a pinch
- Coriander seeds - 3/4 tsp
- Cumin seeds - 1/4 tsp
- Till seeds - 1/2 tsp
- Turmeric powder - 1/2 tsp
- Salt - to taste
- Tamarind - 1 1/2 tbsp or to taste
- Jaggery / sugar - 3 tbsp or to taste
- Grated coconut - 1 cup
- Oil - 1 1/2 tsp
- Urid dal - 1/2 tsp
- Mustard seeds - 1/2 tsp
- Oil - 1 tsp
Method:
- Wash the Doddapatre leaves in clean water and keep aside.
- Heat 1 1/2 tsp oil in a heavy bottom pan. Add split bengal gram and sauté for a minute on medium or low flame.
- Then, add urid dal, red chilli pieces followed by coriander seeds, cumin seeds, till seeds and hing.
- Once the mustard seeds start spluttering, add turmeric powder and doddapatre leaves.
- Continue cooking till the leaves change color and then turn off the flame.
- Grind the cooked mixture along with grated coconut and tamarind and make a course paste. Let it be thick, not too watery; add little water as required.
- In a pan, do the seasoning with oil. urid dal and mustard seeds. Add the grind mixture, salt and jaggery / sugar to taste.
- Allow the mixture to heat up nicely. Once the bubbles start coming, turn off the flame.
- This Gojju or gravy tastes well when served with rice.
