Fry 3tbsp Bengal gram, 2tbsps black gram, 6 dry chillies in oil to LIGHT BROWN COLOUR. Grind them with a small gooseberry-sized tamarind, 5 peppercorns, 2tbsps shredded coconut, and 2tbsps chopped coriander leaves. Mix butter to the chutney in 8tbsps:50gms ratio.
Friday, 14 October 2011
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