Prep 10 mins
Cook 0 mins
I learnt to make this in Pune, Maharashtra - India at home from Yamin Shaikh and Sushila Deokule.
- 1 cup fresh mint leaves, washed and chopped
- 1 cup fresh coriander leaves, washed and chopped
- 1 -2 green chili, washed, ends trimmed and chopped
- 1 1⁄2 tablespoons yoghurt, beaten
- lemon juice, few drops (to taste)
- Put everything in a blender.
- Cover and process until smooth.
- Apply on white or brown bread sandwiches for a nice snack or breakfast.