Extract thick pulp from the soaked Tamarind and set aside. Discard the fibrous residue.
In a blender, combine Shallots, Garlic, and half of the Green chili with a splash of water to form a smooth paste. Set aside.
Heat Gingelly oil in a heavy-bottomed pan or clay pot over medium heat. Add Mustard seeds and Fenugreek seeds and allow them to splutter.
Sesli anlatım, porsiyon ayarı ve daha fazlası
