Sequeeze out tamarind water and keep aside. In a kadai take some oil and temper with mustard seeds, urad dal ,jeera & fenugreek seeds. When it splutters add curry leaves, red chili , green chili, Hing ...
Spices are a staple in Indian kitchens, but mixing the wrong ones could do more harm than good. Here's what you should know. Star anise, a whole spice used widely in Indian, Chinese and Vietnamese ...
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Fry the vegetables: Heat some fat in a pan and fry the vegetables until softened and fragrant. Add the curry spices: Sprinkle the vegetables with curry powder, add the curry paste, and toss briefly to ...