Soak 50 g tamarind in 200 g water for 15 minutes, then strain to get tamarind pulp.
Heat 30 g cooking oil in a pan and fry 150 g okra until lightly browned; set aside.
In a large pot, heat 30 g ghee and 30 g cooking oil. Add 5 g cumin seeds, 5 g mustard seeds, 1 g asafoetida, and 10 g curry leaves.
Sesli anlatım, porsiyon ayarı ve daha fazlası
