Soak 50 g tamarind in 200 ml hot water for 15 minutes, then extract pulp.
Heat 25 g cooking oil in a pan, add 5 g mustard seeds, 5 g cumin seeds, 3 g fenugreek seeds, and 1 g asafoetida; let them splutter.
Add 150 g sliced onion and 5 g curry leaves to the pan and sauté until golden brown.
Sesli anlatım, porsiyon ayarı ve daha fazlası
