December 13, 2014
Heat the pan with 3 tb spoon of gingelly oil. Add mustard seeds, fenugreek and hing powder. Once they get splutter add the tamarind water with salt, turmeric powder and the boiled vegetable pieces. Let it to boil till the raw smell goes. Then add the ground paste and jagerry. It will be thickened in 5 to 10 minutes.


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