Sauté 100 g garlic cloves, 15 g chili pepper, and 5 g salt in 30 g sesame oil until softened.
Add 10 g tamarind pulp, 5 g jaggery, and 1 g asafoetida to the pan and cook for 2 minutes.
Grind the cooked mixture into a smooth paste.
Sesli anlatım, porsiyon ayarı ve daha fazlası
