Heat 60 g mustard oil in a pan over medium heat.
Add 5 g Panch Phoron and 5 g curry leaves to the hot oil and fry until fragrant.
Add 200 g chopped onion, 30 g minced ginger, and 20 g minced garlic, and sauté until softened.
Sesli anlatım, porsiyon ayarı ve daha fazlası
