- Wash the gonkura leaves and dry them on a sheet of paper.
- Cut into fine pieces.
- To 5 spoons of oil, add mustard seeds, fenugreek seeds, asafoetida, and add 1 cup of chopped leaves.
- Fry with constant stirring.
- Add 1 tsp salt, 2 tsp red chillie powder and cook until it becomes a non-sticky paste.
- Cut into fine pieces.
- To 5 spoons of oil, add mustard seeds, fenugreek seeds, asafoetida, and add 1 cup of chopped leaves.
- Fry with constant stirring.
- Add 1 tsp salt, 2 tsp red chillie powder and cook until it becomes a non-sticky paste.
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