Heat 15g coconut oil in a pan and add mustard seeds and fenugreek seeds.
Once mustard seeds splutter, add curry leaves, chili, and ginger-garlic paste, sautéing for 30 seconds.
Add sliced onion and sauté until golden brown, then add chopped tomato and cook until softened.
Sesli anlatım, porsiyon ayarı ve daha fazlası
