Ingredients
| Name | Quantity |
| Ova / Ajwain / Carom leaves | 12-15 leaves |
| Hirvi Mirchi / Hari Mirch / Green Chillis | 2 |
| Khobra / Grated Coconut | 100 grams |
| Ambta Taak / Khatti Chaach / Sour Butter Milk | 1 bowl |
| Mohri / Raai / Musterd seeds | 1/4 teaspoon |
| Tel / Cooking oil | 1 and 1/2 tablespoon |
| Miri / Kali Mirch / Black Pepper | 5 |
| Mith / Namak / Salt | 1/2 teaspoon |
This recipe takes about 30 minutes of preparation time and serves up to 3 people.
Steps to make Ovyachya Panachi Kadhi
- Wash all leaves and let them dry
- Take 1/2 tablespoon oil in pan heat and roast leaves for 3 minutes until they change colour.
- Let the leaves cool
- Grind leaves, green chilli, Coconut, Pepper and Jeera together into a smooth paste.
- Add 1 tablespoon oil and add mustard seeds let them splutter.
- Add ground paste, mix well and cook until it boils for about 2-3 minutes.
- Turn off the flame and add buttermilk and salt to it and your curry is ready to serve with rice.
