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My mom's signature dish
Add 1 tspn oil in a pan and add the keerai. Saute for 2 minutes till it shrinks. Don’t over cook. Set for cooling.
In a mixie jar, first add chillies, 1 tblspn salt and asafoetida and grind coarsely. Then add the sautéed gongura leaves, tamarind and grind to smooth paste.
Heat the remaining oil in a pan, add mustard seeds and when it crackles, add the ground paste. Leave the flame in low medium.
Add turmeric powder, more salt / red chilli powder which you can adjust according to the taste. Saute till the oil oozes out. Add the fenugreek powder, give a nice stir and switch off the flame.
Bring to room temperature and refrigerate.
SERVING: 5
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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