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Ингредиенты

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Инструкции

  1. Dry roast wheat flour to a light pink, stirring continuously. Keep aside.
  2. Heat oil, add in onions, fry until well browned.
  3. Drain well by pressing, putting back oil in pan.
  4. Cold onions a bit. Grind in mixie. Keep aside.
  5. In remaining warm oil, add in cumin seeds allow to splutter.
  6. Add in asafoetida, capsicum, ginger, garlic stir fry for a minute.
  7. Add in all dry and grnd masalas, flour, stir well.
  8. Add in tomatoes, tamarind water, salt, stir.
  9. Simmer until gravy is thick and oil starts to separate.
  10. Add in prepared veggies and stir, keep cooking for 2 min.
  11. Garnish with minced coriander, serve with parathas, rotis, etc.
  12. Goes well with: Chunky veggies like boiled baby potatoes with skin, boiled peas, minced stirfried brinjal pcs. (For this, fry brinjals pcs in oil, drain, keep aside, adjust quantity of oil required, and continue by frying the onions.)
  13. Making time: 30 min
  14. Makes: 2 1/2 to 3 c.
  15. Shelflife: Refrigerated 2 days

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 248g
Calories 468  
Calories from Fat 377 81%
Total Fat 42.69g 53%
Saturated Fat 3.29g 13%
Trans Fat 1.05g  
Cholesterol 0mg 0%
Sodium 28mg 1%
Potassium 483mg 14%
Total Carbs 22.83g 6%
Dietary Fiber 6.2g 21%
Sugars 7.43g 5%
Protein 3.51g 6%
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