Ingredients
Garlic - 4-5 pods (crushed)
Pepper - 1/2 tsp (crushed)
Cumin - 1/2 tsp (crushed)
Red chili - 1 or 2
Asafoetida - 1/4 tspTomato - 1
Curry leaves - 1 sprig
Tamarind paste - 1 tsp
Corriander leaves - 1 tbsp (finely chopped)
Preparation Method
Garlic - 4-5 pods (crushed)
Pepper - 1/2 tsp (crushed)
Cumin - 1/2 tsp (crushed)
Red chili - 1 or 2
Asafoetida - 1/4 tspTomato - 1
Curry leaves - 1 sprig
Tamarind paste - 1 tsp
Corriander leaves - 1 tbsp (finely chopped)
Preparation Method
- Heat oil and fry pepper, cumin and red chili for about a min.
- Add crushed garlic and saute for 1-2 mins
- Add asafoetida and saute for 30 secs. Keep aside
- Heat oil in a pot. Saute curry leaves for 30 seconds or so
- Add tomato and cook until mushy
- Add the previously fried mix and cook for a min
- Add tamarind paste and 2 cups of water. Boil for 7-8 mins until smell of tamarind is gone
- Turn off heat and add corinader leaves
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