Green apple - 1 (sharp sort)
Gingelly oil - 1 tablespoon
Red stew powder - 1 tablespoon
Fenugreek seeds - 1/2 tablespoon
Asafoetida - 1/2 tablespoons
Salt - 1 tablespoon
Mustard seeds - 1/2 tablespoon
➢Directory
Cut the apple into little bits of skin. Addition the red stew powder and blend well. Abandon it aside.
Dry fenugreek seeds and make powder of the equivalent. Include the fenugreek salt and powder to the apple. Addition the oil into an unbending one and when it is hot, put rye in it. When it shows up, include asafetida powder and expel it quickly from the stove and spot it on the apples. Blend well.
Note: This is like 'Vendha manga'. Rather than crude mango, we are utilizing citrus apples and the yogurt runs well with the rice. It tends to be put away just for a couple of days.
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