Wash and drain the coriander leaves. Then grind it with green chilies and garlic into a fine paste by adding very little water.
Heat oil in a non-stick pan and temper with the kalonji. Saute for a few seconds and then add the ground paste, salt and turmeric powder.
Keep frying on a low flame till it turns dry and turns into a lump. Enjoy with plain steamed rice or as a spread on chapattis, parathas or on sandwiches.
