Soak 50g tamarind in 200ml water for 10 minutes, then extract pulp.
Heat 25g cooking oil in a pan, add 3g fenugreek seeds and 5g mustard seeds.
Once mustard seeds splutter, add 5g curry leaves, 1g asafoetida, and 20g chili.
Sesli anlatım, porsiyon ayarı ve daha fazlası
