Hara masala means “green blend.”
This spice mixture works best if prepared immediately before use.
This recipe comes from Raghavan Iyer’s book, 660 Curries, page 19.
1 cup firmly packed fresh cilantro leaves and tender stems
1 cup firmly packed fresh mint leaves
8 medium-size cloves garlic
4 lengthwise slices fresh ginger (each 2½ inches long, 1 inch wide, and 1/8 inch thick)
- Stuff all the ingredients into a food processor and chop, using the pulsing action, until they appear well minced. (This fresh-cut-grass-like herb blend should not be watery. If you allow the machine to run continuously, rather than pulse, that is exactly what will happen.)
- Use the mixture immediately.
Note: Either fresh spearmint or peppermint leaves will do.
Makes 1 cup