Ingredients
Tamarind - size of lemon
Red chilly - 4
Asafoetida - 1/4 teaspoon
Salt - For taste
Neem flower - 2 teaspoon
Sunflower oil - 2 spoon
Preparation
1. Prepare tamarind water by squeezing and mixing the tamarind in 2 tumblers of water
2. Add salt, asafoetida to the tamarind water and heat it in a vessel for 10 minutes.
3. Turn off the stove
4. Heat sunflower oil in a separate pan and add neem flower, mustard and red chilly. Fry it till they turn black. Add 1/2 tumbler water in this pan and stir. Transfer this to the above vessel and mix.
Tamarind - size of lemon
Red chilly - 4
Asafoetida - 1/4 teaspoon
Salt - For taste
Neem flower - 2 teaspoon
Sunflower oil - 2 spoon
Preparation
1. Prepare tamarind water by squeezing and mixing the tamarind in 2 tumblers of water
2. Add salt, asafoetida to the tamarind water and heat it in a vessel for 10 minutes.
3. Turn off the stove
4. Heat sunflower oil in a separate pan and add neem flower, mustard and red chilly. Fry it till they turn black. Add 1/2 tumbler water in this pan and stir. Transfer this to the above vessel and mix.
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