Ingredients: ginger trichosanthes dioica kg (used to be cooked), pemyajabata 1 table spoon, adabata 1 teaspoon, 3/4 small cardamom, ghee and mustard together 4 tablespoons of olive oil, half a cup of coconut milk, half a teaspoon of turmeric, teaspoon dry ginger, pepper, a quarter of a teaspoon of sugar, chili 7/8 sbadamato and salt.
Method: pan with oil and butter together to give. Zest and cardamom should be smashed. Pemyajabata should be handled with. When the onions are brown, yellow and red chilli powder to kasate. Patolagulo leave a little more oil to be kasate. A gentle simmer, then cover with coconut milk will be. If the dough dough should be cooked chili trichosanthes dioica. Finally, with ghee and sugar will be cut down.
Method: pan with oil and butter together to give. Zest and cardamom should be smashed. Pemyajabata should be handled with. When the onions are brown, yellow and red chilli powder to kasate. Patolagulo leave a little more oil to be kasate. A gentle simmer, then cover with coconut milk will be. If the dough dough should be cooked chili trichosanthes dioica. Finally, with ghee and sugar will be cut down.
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