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Shallots in a sweet tangy and spicy gravy...a must for the Onam Sadya !!
In a pan, heat 3 tbsp. of oil and pop in fenugreek, cumin, pepper, mace, clove, cinnamon and coriander. Roast till fragrant.
To this add coconut and fry till brown, followed by red chili and turmeric. After few seconds remove from heat and set aside.
Once the spices have cooled down, grind to smooth. Add remaining oil to wok and toss in red chilies and mustard seeds. When mustard seeds start to crackle add curry leaves and shallots.
Saute and add above ground mixture along with tamarind paste. Add 3-4 tbsp. of water and stir.
Add jaggery, garlic, salt and asafoetida after 2 minutes. Cook for few minutes. Turn off flame and serve warm.
SERVING: 4
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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