Soak 30 g tamarind in 200 g water for 10 minutes, then extract pulp and discard solids.
Heat 50 g oil in a pan, add 5 g mustard seeds, 5 g cumin seeds, 2 g fenugreek seeds, and 5 g curry leaves; let them splutter.
Add 200 g chopped onion and 20 g ginger-garlic paste; sauté until golden brown.
Sesli anlatım, porsiyon ayarı ve daha fazlası
