### TranslatedIngredients: 6 sprig Coriander (Dhania) Leaves - washed and finely chopped,2 tablespoons Gram flour (besan),1 Potato (Aloo) - boiled and mashed,1/8 teaspoon Turmeric powder (Haldi),Salt - to taste,2 teaspoons Sesame (Gingelly) Oil,1/2 teaspoon Mustard seeds,1-2 Green Chillies - finely chopped,1/2 teaspoon Cumin seeds (Jeera),Asafoetida (hing) - a pinch ### PrepTimeInMins: 10 ### CookTimeInMins: 15 ### TotalTimeInMins: 25 ### Servings: 2 ### Cuisine: Indian ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Hari Dhania Ki Sabzi ( Fresh Coriander leaves Dry Curry) firstheat a medium sized pan with 2 teaspoon of sesame oil and temper the mustard seeds, green chillies, cumin seeds and asafoetida.Add the gram/besan flour, turmeric powder and roast it over low heat for 5 minutes till it turns fragrant.Add the chopped coriander leaves and potatoes, salt for taste , then cover and cook for another 4-5 minutes.Sprinkle a little water while cooking so the besan and the potatoes get cooked and get a crumbly texture. Once done, check the taste and adjust the salt and spices accordingly. A very simple and refreshing Hari Dhania Ki sabzi is ready to be served.Hari Dhania Ki Sabzi ( Fresh Coriander leaves Dry Curry) can be served with Phulka, or steamed rice for a weekday meal.
