BRAHMI TAMBULI ( INDIAN PENNYWORT LEAVES BUTTERMILK)

This leaf is a memory enhancer

INGREDIENTS

■ 20 gm brahmi leaves ( available in special nurseries)

■ 1 tsp ghee

■ 5- 6 chana dal

■ 5- 6 coriander seeds

■ 1 heaped tbsp grated coconut

■ ½ tsp onion ( chopped)

■ 1 small pinch ginger ( chopped)

■ ¼ green chilli ( chopped)

■ 250 ml curd

FOR THE SEASONING:

■ 1 tsp ghee

■ 1 red chilli

■ 1 pinch mustard seeds

■ 10- 12 curry leaves

METHOD

■ Heat half a spoon of ghee in a pan.

■ Add brahmi leaves and stirfry till they wilt. Set aside.

■ To the same pan, add a little ghee, chana dal and coriander seeds. Let it brown, and set it aside with the brahmi.

■ Add grated coconut, chopped onion, a small pinch of chopped ginger and chopped green chilli in a blender, make a fine paste.

■ To this, add curd and mix well. Finally, add salt.

■ For seasoning, add a spoon of ghee to the pan, one red chilli that’s been crumbled and a pinch of mustard seeds.

■ After it splutters, add curry leaves.

■ This seasoning is poured onto the thambuli and it is ready.

Goes best with steamed rice.