Ginger-Coriander Pickle / Inji-Kothamalli Thokku

Ingredients:

Fresh Coriander / Kothamalli - 2 Bunches
Peeled and Chopped Ginger - 1/2 cup
Green Chillies - 10 or to taste
Mustard Seeds - 2 tsp
Turmeric Powder - 1 tsp
Asafetida - 1 tsp
Salt - to taste
Sesame Oil - 4 TBSP

Method:

1. Cut the roots of the coriander and keep the stems.  Wash it thoroughly.
2. Grind the coriander, ginger and green chillies with enough water to a smooth and thick paste.
3. Heat oil in a non-stick pan and splutter mustard seeds.
4. Pour the ground mixture and mix well.
5. Add the turmeric powder, asafetida and salt.  Mix thoroughly. 
6. Keep the flame on medium heat and keep stirring till the oil separates from the mixture.
7. Let it cool completely before storing.