anandhuvasudev/southindiandish huggingface dataset:
Ingredients: coriander (dhania) leaves,cloves garlic,carrot,baby corn,black peppercorns,coriander (dhania) seeds,galangal ginger,cumin seeds (jeera),green chillies,salt,basil leaves,stalks lemon grass pale section only,green beans (french beans),palm sugar,sunflower oil saffola,broccoli,chicken,instant oats (oatmeal) saffola veggsie twist,coconut milk,button mushrooms,stalks spring onion (bulb greens),nutmeg ground

Thai Chicken Green Curry With Vegetables Recipe, 1/4 teaspoon Nutmeg - ground,1/4 cup Coriander (Dhania) Leaves - roughly chopped,100 grams Broccoli - cut into florets,1 teaspoon Coriander (Dhania) Seeds,1 teaspoon Palm sugar,2 Carrots (Gajjar) - diced thin,Salt - to taste,50 ml Coconut milk,1/2 Cumin seeds (Jeera),100 grams Baby corn - cut lengthwise,1/2 Whole Black Peppercorns,3 Stalks Spring Onion (Bulb & Greens) - roughly chopped,Sunflower Oil - Saffola active for cooking,80 grams Instant Oats (Oatmeal) - saffola veggie twist,100 grams Button mushrooms - sliced,500 grams Chicken - cut into 2 cm pieces,3 Stalks Lemon Grass - pale section only,5 cloves Garlic,50 grams Green beans (French Beans) - cut into 1 inch pieces,8 Basil leaves - torn,2 inch Galangal - or ginger roughly chopped,4 Green Chillies - chopped, 70, Thai, To begin making the Thai Chicken Green Curry With Vegetables recipe, firstly we will make the green curry paste.
To make the thai curry paste, in a mixer jar combine, spring onions, fresh coriander, galangal or ginger, garlic, lemongrass, coriander seeds, black pepper corns, cumin seeds, ground nutmeg and grind to a paste along with some water.
Transfer to a bowl and set aside.
Heat oil in a heavy bottomed pan; add the freshly ground thai green curry paste and sauté for a few seconds.Add the chicken and allow it to coat the curry paste.
Add 1/2 cup of water, add salt and cover the pan and allow the chicken to cook completely and absorb the thai spices.Once the chicken is cooked, add the coconut milk, oats and 2 cups of water.
Check the salt and spices and adjust accordingly.Add the vegetables; reduce the heat and cook stirring occasionally for about 10 minutes and turn off the heat.Add the palm sugar, basil leaves and stir well into the curry.
Check the taste once again and adjust accordingly.Serve Thai Chicken Green Curry With Vegetables for a weeknight dinner or lunch along with some hot steamed rice and an appetizer like Thai Stir Fried Green Beans Recipe to go along with it.
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Ingredients: tomato,salt,wheat flour,hung curd (greek yogurt),cumin powder (jeera),paprika powder,mint leaves (pudina),spring onion (bulb greens),cloves garlic,onion,chicken,feta cheese,black pepper powder,coriander powder,flour (maida),spinach leaves (palak)

Turkish Chicken Gozleme Recipe-Stuffed Spinach Chicken Bread, 1 tablespoon Coriander Powder (Dhania),1/4 cup Hung Curd (Greek Yogurt),3 sprig Mint Leaves (Pudina) - chopped,Salt - to taste,1 Tomatoes - finely chopped,1/2 cup Whole Wheat Flour,4 cloves Garlic - finely chopped,1 1/2 teaspoon Paprika powder,100 grams Feta Cheese - crumbled,1 Onion - finely chopped,250 grams Chicken - minced,1 cup Spinach Leaves (Palak) - finely chopped,1/2 cup All Purpose Flour (Maida),1 tablespoon Cumin powder (Jeera),10 sprig Spring Onion (Bulb & Greens) - chopped,1 teaspoon Black pepper powder, 55, Middle Eastern, To begin making the Turkish Chicken Gozleme Recipe, we will first knead the dough for the bread and keep it ready.In a mixing bowl add all the flour, curd, salt to taste and knead well with little water to form a firm dough.
Once done cover with a damp cloth and rest the dough.For the Gozleme StuffingHeat a skillet on medium heat with oil, add chopped garlic and saute till it softens.
Add chopped onions and saute till they turn golden brown.Add in tomatoes and sprinkle little salt and cook until the tomatoes turn mushy.
At this stage add the minced chicken and add all the spice powders, paprika, cumin, coriander and pepper.
Saute till the chicken is cooked.
This will take about 3 to 4 minutes.Once done add chopped spinach leaves and mint leaves to the chicken Gozleme mixture and saute till the leaves wilt and all the moisture is evaporated.Check for seasonings and adjust if required.
Once done turn off the heat and allow it to cool down.To make the Chicken GozlemeDivide the dough the into 3 equal portions.
Take one portion and flatten it on the rolling surface, dust it with some flour and roll it flat to thin  circle.Add the chicken stuffing in the centre, sprinkle the chopped spring onions and crumbled feta cheese on top.Fold the dough from either side and seal it tightly so that it doesn’t open up.
You will get a rectangular shaped flat stuffed bread - Chicken Gozleme.Heat a flat skillet, place the Chicken Gozleme and toast it on either side for couple of minutes until you see the dough is getting partially cooked.Drizzle oil on the Chicken Gozleme and cook till your notice brown spots on both sides.
Once done, remove the Chicken Gozleme from the pan and serve hot.Serve the Turkish Chicken Gozleme Recipe along with Pickled onions, lemon wedges and Couscous Raw Mango Salad by the side to make weekend meals special., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Turkish_Style_Chicken_Golzeme_Recipestuffed_Bread_with_Spinach__Minced_Chicken_.jpg, 16
Ingredients: tomato,salt,cumin powder (jeera),ginger,green chilli,bay leaves (tej patta),ghee,red chilli powder,onion,garlic,cumin seeds (jeera),cinnamon stick (dalchini),kasuri methi (dried fenugreek leaves),cloves (laung),coriander powder,turmeric powder,black eyed beans (lobia),garam masala powder

Punjabi Lobia Masala Recipe (Punjabi Style Black Eyed Beans Curry), 1/2 teaspoon Turmeric powder (Haldi),1 inch Cinnamon Stick (Dalchini),1 teaspoon Garam masala powder,1 teaspoon Cumin seeds (Jeera),1 tablespoon Kasuri Methi (Dried Fenugreek Leaves),1 Bay leaves (tej patta),1 teaspoon Red Chilli powder,1 inch Ginger - cut into juliennes for garnish,2 Onions - finely chopped,Salt - to taste,1 cup Black Eyed Beans (Lobia),1 Green Chilli - slit,1 tablespoon Ghee,1/2 tablespoon Ginger - made into paste,2 Tomatoes,3 Cloves (Laung),1/2 tablespoon Garlic - made into paste,2 teaspoons Coriander Powder (Dhania),2 teaspoons Cumin powder (Jeera), 40, Indian, To begin making the Punjabi Lobia Masala, wash and soak the lobia for 4 to 5 hours and then pressure cook with enough water for 2 whistles and keep aside.Make a puree of tomatoes using a hand blender and keep aside.Heat ghee in a wok on medium flame, add the cinnamon stick, cloves and bay leaves and let release its aroma into the ghee.Add the cumin seeds and let it crackle.Add the ginger garlic paste and cook until the raw smell goes away.Add the finely chopped onions and saute until it turns light brown.Now, add the slit green chilli, tomato pureè and simmer for 3 minutes.Add the red chilli, turmeric and cumin powder, mix well and let the mixture cook until the ghee leaves the sides.Now, add the cooked lobia along with the water in which it has been boiled and simmer for 5 minutes.Gently smash a few lobia for the gravy to thicken further.Slightly crush the kasuri methi between your palms and add it to the gravy along with garam masala and mix well.Switch off the flame, and garnish with the ginger juliennes.Serve the Punjabi Lobia Masala along with phulkas or steamed rice for a weeknight dinner.
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Ingredients: cashew nuts,salt,green beans (french beans),ginger,cardamom (elaichi) podsseeds,green peas (matar),black peppercorns,carrot,gram flour (besan),onion,cumin seeds (jeera),wheat bread crumbs,lemon,potato (aloo),turmeric powder,green chillies,cabbage (patta gobi muttaikose),sunflower oil

Baked Vegetable Seekh Kebab Recipe, 1 Carrot (Gajjar) - finely chopped,1-1/2 inch Ginger - finely chopped,Salt - to taste,Lemon wedges - for garnish,Onion - chopped for garnish,2 tablespoons Cashew nuts - powdered,1/2 tablespoon Whole Black Peppercorns - crushed,1/2 tablespoon Cumin seeds (Jeera),3 tablespoon Whole Wheat Bread crumbs,1-1/2 tablespoon Gram flour (besan),1/4 tablespoon Cardamom (Elaichi) Pods/Seeds - powdered,1/4 teaspoon Turmeric powder (Haldi),1 teaspoon Sunflower Oil,1/4 cup Cabbage (Patta Gobi/ Muttaikose) - finely chopped,1/4 cup Green peas (Matar),2 Potatoes (Aloo) - boiled,6-8 Green beans (French Beans) - finely sliced,3 Green Chillies - finely chopped, 50, Indian, To begin making the Baked Vegetable Seekh Kebab Recipe, firstly we will preheat the oven at 180 degrees for 10 minutes.
Grease a baking tray with oil.Heat oil in a non-stick pan.
Add cumin seeds and saute until fragrant.Add green chillies and saute for a minute.
Add carrot and saute for one 2-3 minutes.Add french beans, cabbage and green peas and saute for 2-3 minutes.
Add turmeric powder, mix well and cook till it combines.Transfer this mixture into a mixture into a mixer jar and grind coarsely.
Set aside.Add gram flour in the same pan and sauté until fragrant.
Add cashew nut powder and sauté.Reduce heat, add ground vegetables, mix well and saute for 2-3 minutes till the raw smell disappears.
Transfer this mixture into a bowl.Add breadcrumbs, salt, crushed peppercorns and cardamom powder.
Add garam masala powder, potato and mix well.Divide this mixture into large equal portions and wrap them around in the shape of satay sticks tightly to get a seekh kabab.Place the sticks on the greased baking tray and put the tray in preheated oven.Cook the recipe for 10-12 minutes, turning twice to the other side every 4-5 minutes.Vegetable Seekh Kebab can be served as a starter along with Green Chutney, Pickled Onions and lemon.
This serves as a great party starter or as the appetiser for a full-fledged weekend meal.
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Ingredients: salt,asafoetida (hing),ajwain (carom seeds),red chilli powder,gram flour (besan),onion,turmeric powder

Onion Bajji Recipe -Vengaya Bajji/ South Indian Onion Pakora, 1/2 teaspoon Turmeric powder (Haldi),2 Onions - Cut into roundels,Salt - to taste,1 teaspoon Red Chilli powder,1 teaspoon Ajwain (Carom seeds),1 cup Gram flour (besan),1 pinch Asafoetida (hing), 15, Indian, To begin making the Onion Bajji Recipe, we need to make the besan pakora batter first.
In a mixing bowl combine all the ingredients of bajji batter which includes gram flour, turmeric powder, red chilli powder, ajwain, asafoetida, and salt.Mix in just enough water to form a thick batter to thickly coat back of a spoon.
Keep the batter aside.Heat oil in a kadai for deep frying the onion bajji on medium heat.
Coat each of the sliced onion roundels in the gram flour bajji batter and gradually let it into the oil and deep fry until golden brown in color.Drain the Onion Bajji on an absorbent paper placed in a plate to absorb the excess oil  and serve hot.Serve Onion Bajji Recipe along with Green Chutney and a steaming hot cup of Adrak Chai.
This onion bajji is also simple to make and makes a great indian party starter.
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Ingredients: cheese,britannia,heavy whipping cream,oreo biscuits (or digestive biscuits),hazelnutferrero rocher chocolate,gelatin agar agar,water,nutella,vanilla,caster sugar,butter

No-Bake Chocolate Hazelnut Cheesecake Recipe, 3/4 cup Britannia Cream Cheese - at room temperature,1/4 cup Heavy whipping cream - chilled,200 grams Oreo biscuits - (or digestive biscuits),1 teaspoon Vanilla Extract,3/4 tablespoon Gelatin - or Agar Agar,1 tablespoon Caster Sugar,Hazelnut - chopped/ 4 Ferrero Rocher chocolate,1/4 cup Butter (unsalted),1/2 cup Nutella Spread,2 tablespoons Water - (adjust), 425, Continental, *To make the biscuit base:To prepare No-Bake Chocolate Hazelnut Cheesecake Recipe, make the biscuit base - powder the biscuits in a food processor to a fine crumb.Add the melted butter to it and mix until well combined.
Place the biscuit crumbs into a greased springform cake tin / small serving glasses.Press down until firm.
Then place in the fridge to chill till the filling is ready.*To make the cheesecake filling:Take a small cup and mix the gelatin or agar agar (vegetarian option) with 2-3 tablespoons of water and set aside for 5 minutes.After 5 minutes, heat it in a microwave for 20-30 seconds until completely melted.
Let it cool slightly.In a mixing bowl beat together cream cheese , cream and sugar until smooth and well combined.Add nutella and vanilla essence and continue mixing.Finally, add gelatin mix to the cheese-mix and combine everything together .Spread the cheesecake filling over the prepared base, smooth the top .Cover and leave to set in the fridge for at least 6 hours .To decorate: Once the No-Bake Chocolate Hazelnut Cheesecake Recipe is set, decorate the top with the chopped toasted hazelnuts / ferrero rocher /choco shavings .Serve Chocolate Hazelnut Cheesecake Chilled!, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha_Kalluraya/NoBake_Chocolate_Hazzelnut_Cheesecake_1600.jpg, 11
Ingredients: tomato,salt,tamarind water,mustard seeds,jaggery,sesame (gingelly) oil,pearl onion (sambar onion),curry leaves,methi seeds (fenugreek seeds),turmeric powder,sambar powder,kala chana (brown chickpeas)

Kondakadalai Puli Vengaya Kuzhambu Recipe (South Indian Style Spicy And Tangy Kala Chana), 1 sprig Curry leaves - roughly torn,1/2 teaspoon Mustard seeds,1 tablespoon Sambar Powder,Sesame (Gingelly) Oil - for cooking,12 Pearl onions (Sambar Onions) - halved,Salt - to taste,1 cup Tamarind Water,1/4 teaspoon Methi Seeds (Fenugreek Seeds),1 teaspoon Jaggery,1/2 cup Homemade tomato puree,1 teaspoon Turmeric powder (Haldi),1 cup Kala Chana (Brown Chickpeas), 40, Chettinad, To begin making the Kondakadalai Puli Vengaya Kuzhambu Recipe, first soak the kala chan (kondakadalai) in water for at least 8 hours.Cook the Kondakadalai with salt and water in the Pressure cooker for about 7 to 8 whistles.
Turn the heat to low and simmer for another 15 minutes.
Ensure that the kondakadalai is cooked well.
Once done keep aside.Heat oil in a pan, add the mustard seeds, fenugreek seeds and allow them to crackle.
Add the onions, curry leaves and roast the onions until tender.
Add the tamarind water, tomato puree, jaggery, sambar powder, turmeric powder, cooked kondakadalai and salt to taste.Simmer the kondakadalai Kuzhambu for 10 to 15 minutes until the masala get well incorporated into the kondakadalai and the raw taste from the tamarind goes away.
Once done, turn off the heat, check the salt and spices and adjust the taste accordingly.
Serve the Kondakadalai Puli Vengaya Kuzhambu along with Beetroot Poriyal and hot steamed rice for lunch or dinner.
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Ingredients: salt,green chilli,rasam powder red chilli powder,mustard seeds,asafoetida (hing),jaggery,curry leaves,methi seeds (fenugreek seeds),tamarind paste,sunflower oil

Hunase Gojju Recipe, 1/2 cup Jaggery,1 teaspoon Rasam Powder - or red chilli powder,Salt - to taste,1 teaspoon Mustard seeds,10 Curry leaves,4 to 5 Green Chilli - slit,1 tablespoon Sunflower Oil,1 teaspoon Methi Seeds (Fenugreek Seeds),1 pinch Asafoetida (hing),1 cup Tamarind Paste, 40, Karnataka, To begin with, the Hunase Gojju Recipe, take deep pan and heat oil in it.
As the oil heats up add mustard seeds, fenugreek, curry leaves, hing and chillies.
Saute them thoroughly.Add the tamarind pulp, jaggery and rasam powder to the pan and let it cook for 2 minutes.
Now add 2 cups of water to the mixture and let it boil for about 15 minutes so that all the flavours are combined.
And salt and taste according to your taste.
The gojju will have a tangy, spicy and sweet taste, Serve it with rice and potato curry.
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Ingredients: salt,wheat flour,mustard seeds,ajwain (carom seeds),methi leaves (fenugreek leaves),red chilli powder,onion,cumin seeds (jeera),turmeric powder,sunflower oil

Karnataka Style Menthe Kadubu Recipe (Fenugreek Leaves Wheat Dumpling Recipe), 1/2 teaspoon Turmeric powder (Haldi),Sunflower Oil - for cooking,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1/2 cup Whole Wheat Flour,1 teaspoon Red Chilli powder,1 teaspoon Mustard seeds,1 teaspoon Ajwain (Carom seeds),1 cup Methi Leaves (Fenugreek Leaves),1 Onion - finely chopped,1/4 teaspoon Turmeric powder (Haldi),1 teaspoon Salt, 35, North Karnataka, We begin making the Karnataka Style Menthe Kadubu Recipe (Fenugreek Leaves Wheat Dumpling Recipe) by making the dumpling first.
Mix all the ingredients and add little water and knead it into a firm dough.Take a pinch of the dough and roll it into a ball shape and press it little so that you will get a flat disc.
Keep it aside.Heat a sauce pan with enough water and when the water comes to a boil add the dumplings and boil them for about 10 minutes.Skim them out and keep it aside.
Prep all the ingredients needed to stir fry.
Heat a kadai and crackle the mustard seeds, cumin seeds and then add in the onions.
Sauté till it is translucent.Then add in the menthe leaves, along with the spice powders and salt.
Sauté them till the leaves are cooked.Once done you can add your steamed dumpling and cook for about 2 more minutes and serve.Serve the Karnataka Style Menthe Kadubu Recipe (Fenugreek Leaves Wheat Dumpling Recipe) as a side dish to steam rice , Kollu Rasam Recipe (Nourishing HorseGram Stew) and Karnataka Style Sorakkai Palya Recipe.
Or it can be had as a breakfast as well., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Karnataka_Style_Menthe_Kadubu_Recipe_Fenugreek_Leaves_Wheat_Dumpling_Recipe.jpg, 10
Ingredients: cashew nuts,wheat flour,khoya (mawa),ghee,sugar,badam (almond),cardamom powder (elaichi),sooji (semolina rava)

Atte Ka Halwa Recipe - Whole Wheat Flour Halwa with Khoya, 1/4 cup Ghee,1 cup Sugar,1/2 cup Khoya (Mawa),1 cup Whole Wheat Flour,1 tablespoon Cashew nuts - to garnish,1 tablespoon Badam (Almond),1/2 cup Sooji (Semolina/ Rava),1 tablespoon Cardamom Powder (Elaichi), 40, North Indian Recipes, To begin making the Atte Ka Halwa Recipe (Whole Wheat Flour Halwa with Khoya), first get all the ingredients ready.Heat a tablespoon of ghee in skillet on medium heat.
Add the almonds and cashew nuts and roast until browned and crisp.
Turn off the heat and keep aside.Heat 1/2 cup of water and sugar in a saucepan and allow the sugar the melt completely and keep the hot sugar water aside.Heat 1/4 cup of ghee in a heavy bottomed pan or a kadai.
Add the wheat flour and sooji and roast on medium heat in the ghee for a good 5 to 6 minutes until you get a roasted aroma from the flour and the flour resembles coarse crumbs and has changed to a little darker brown color.Add the cardamom powder, khoya and again mix it well.
Cook the Atte Ka Halwa along with a khoya for another 5 minutes.
Keep stirring continuously and when the halwa begins to thicken add the sugar water and keep stirring continuously.
You will notice the halwa will splutter and start thickening.
Keep stirring for another 5 minutes till you notice the halwa leaves the sides of the pan.
Once it does turn off the heat and transfer the Atte Ka Halwa to a serving bowl.
Garnish with the roasted almonds and cashew nuts and serve.Serve the Atte Ka Halwa along with a traditional Indian meal or simply make it as a dessert for festivals when you have friends and family over., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Sweets_Mithai/Atte_Ka_Halwa_Whole_Wheat_Flour_Halwa_with_Khoya-1.jpg, 8
Ingredients: tomato,salt,arhar dal (split toor dal),tamarind water,ghee,mustard seeds,asafoetida (hing),cloves garlic,black peppercorns,curry leaves,dry red chillies,cumin seeds (jeera)

Milagu Rasam Recipe - Village Style Pepper Rasam, 1/2 teaspoon Mustard seeds,2 cloves Garlic,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Ghee,1 cup Tamarind Water,2 teaspoon Arhar dal (Split Toor Dal),Asafoetida (hing) - A pinch,2 Dry Red Chillies,2 Tomatoes - chopped,1 sprig Curry leaves,1 teaspoon Whole Black Peppercorns, 65, South Indian Recipes, To begin with Milagu Rasam, in a mixing bowl, combine garlic pods, peppercorns, cumin seeds, dry red chillies, arhar dal and soak them for about 30 minutesNext drain the water and transfer it into a mixer jar and grind to a smooth paste using some water.
Transfer this spice mix into a bowl.
Set aside.
Extract the juice from tamarind and discard the pulp.
Make the tamarind water using the recipe in the link.Take a saucepan, add the tamarind juice, freshly ground spice mix, chopped tomatoes and the curry leaves and let it cook for 10 minutes.
Simmer the rasam for another 10 minutes.Add the salt and adjust it according to your taste.
When the rasam just froths, switch off the heat.
Now heat ghee in a pan and add the mustard seeds.When they splutter, switch off the heat and add the asafoetida in the ghee.Now put it into the rasam mixture and the milagu rasam is ready to be served.Serve the Milagu Rasam along with steamed rice, a dollop of ghee, Pachai Payaru Poriyal Recipe- Green Moong Sprout Poriyal and Elai Vadam or you can also have serve it as a soup.
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Ingredients: tomato,salt,ginger,sunflower oil,asafoetida (hing),ghee,green peas (matar),red chilli powder,onion paste,ginger garlic paste,coriander (dhania) leaves,cumin seeds (jeera),coriander powder,turmeric powder,green chillies,garam masala powder,badi (wadi) urad dal vadi

Green Peas Nimona Recipe, 1 cup Badi (wadi) - urad dal vadi,2 tablespoon Ginger Garlic Paste,3 sprig Coriander (Dhania) Leaves - for garnishing,Salt - to taste,2 teaspoon Cumin seeds (Jeera),250 grams Green peas (Matar),1/2 teaspoon Garam masala powder,1 + 2 tablespoon Sunflower Oil,1 teaspoon Green Chillies - finely chopped,1 teaspoon Ginger - grated,1/2 teaspoon Asafoetida (hing),2 Tomatoes,1 tablespoon Turmeric powder (Haldi),1-1/2 tablespoon Coriander Powder (Dhania),1 tablespoon Ghee,2 teaspoon Red Chilli powder,2 tablespoon Onion - paste, 60, Awadhi, To begin with Green Peas Nimona, coarsely grind the peas in a blender using a little water and keep it aside.Heat the ghee in a pan and saute 1 teaspoon cumin seeds, asafoetida, ginger and green chillies.
Add peas in the pan and let it cook on a low flame till the puree becomes lightly golden.
Once it is done, switch off the heat.Now heat 1 tablespoon oil in an another pan and golden fry the dal vadis,Heat the remaining oil in a broth pan and add 1 teaspoon cumin seeds, clove and cook it for about a minute.
Add ginger, garlic paste and onion paste, saute it on medium flame till the paste becomes golden.Now add turmeric powder, red chili powder, salt and coriander powder.
Mix everything well and cook the spices for 2-3 minutes.Once it is done, add tomatoes and cook it until the oil separates from the gravy.Once the oil separates from the gravy, add green fried peas puree, vadis and stir for 2-3 minutes till the mixture leaves the sides of the pan.Add 1-1/2 cup water and let it cook or 5 to 8 minutes.
After 5-8 minutes, switch off the gas and sprinkle the garam masala and chopped coriander leaves.Serve Green Peas Nimona with Jeera Rice and Lauki Raita for a weekday lunch.
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