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This fresh turmeric and yogurt curry is a winter speciality from Rajasthan.
Scrape the fresh turmeric with a knife and remove the skin.
Grate this turmeric or chop it in a electric chopper.
Heat ghee in a heavy bottom pan. Add cumin and when it turns golden add in the chopped turmeric.
Saute on medium heat for about 5 minutes.
Add in the beaten yogurt, salt and chili powder.
Keep stirring till it starts to thicken.
When the ghee starts floating on top of the subzi then remove it from the heat.
This dish stays well for 3 days at room temperature then you will have to keep it refrigerated.
SERVING: 10
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
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Ohio
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