- Five bunches of sorrel leaves
- Water
- 4 tsp chana dal
- Half cup of onions sliced
- turmeric
- Green chillies
- Oil
- 1 tsp fenugreek
- 1tsp mustard seeds
- Nine dry chillies
- A pinch of hing
- Tamarind juice-300ml
- Salt as required
- Besan flour-2 tsp
- 1 tsp jaggery
- Coriander chopped
- Take a sizeable bottom-sized pan and add cleaned sorrel leaves, chana dal, onions, turmeric, green chillies, and 500 ml water. Cook on medium flame until it turns soft and cooked perfectly.
- Now for masala preparation, take a small Kadai. Add some oil; once heated, include fenugreek and mustard seeds- tsp each. Let it sputter and once the fenugreek seeds change their colour, add the dry chillies and mix well. Add a pinch of Hing (Asafoetida) band mix well. Now take this into a mixer and grind it into fine powder.
- Now add tamarind juice into the Sorrel leaves pan and mix well. Add the prepared powder and required salt too. Mix well. Let it cook for 5 minutes.
- Add 2 tsp of besan flour mixed with water.
- Cook the dish on low flame for 5 -7 minutes.
- Add a tsp of jaggery to maintain the balance of flavours in the fish.
- Cool for two more minutes, add some coriander leaves for taste, and cut the stove off.
