My experiments and experiences with cooking vegetarian food

Sunday 22 September 2019


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.