Step-by-Step Instructions

1. 1.Prepare Ingredients for Grinding

   Take a mixer jar. Add 5-6 small green chilies, 3 fried red Bedgi chilies, 1 bowl of washed coriander leaves, a small piece of tamarind, some jaggery pieces (to taste), and salt to taste. Add a little water to help with grinding.

2. 2.Grind the Paste

   Grind all the ingredients in the mixer jar to a fine, thick paste. Ensure the consistency is smooth. Taste the paste and adjust the spice, sweetness, sourness, or salt if necessary.

3. 3.Prepare the Tempering

   Heat a small pan (kadai) and add 1-2 tablespoons of coconut oil. Once the oil is hot, add 1/2 teaspoon of mustard seeds and let them splutter. Then, add some curry leaves and let them sizzle until fragrant.

4. 4.Combine and Serve

   Pour the hot tempering directly over the ground coriander paste in the bowl. Mix well to incorporate the tempering evenly throughout the gojju. Your Coriander Leaves Gojju is now ready to be served with rice, chapati, or bread.