This is a recipe mostly done in rainy season. Usually this is made of different kinds of leaves grown in the gardens. Very very good for health. This and Pathrado is a perfect combination. Vandelaga leaves are called Brahmi in Sanskrit and Ekpanni in Konkani. I used watercress when I prepared this here in US.
1 cup Vandelaga(brahmi) leaves
4-5 green chilles
3/4th cup fresh/frozen grated Coconut
1 tspn cumin seeds
1/2 tspn ghee
1/4 tea spn pepper
1/4 tspn tamarind extract or 1-2 small pieces of tamarind
Heat ghee and fry the leaves till they turn yellowish. Remove from pan and fry coconut(without oil) for 2-3 min. Grind coconut and leaves with all other ingredients. Add salt and serve with rice. (After grinding, it should not be heated).
Serves : 4
Preparation time : 10 min