Ingredients:
- Thin Green chilli (10-15) - washed and dried/ wiped
- Ground rai- 1tsp (heaped)
- Coriander pwd- 1tsp
- Salt- 3/4 tsp
- Ground fennel pwd- 1tsp
- Amchur- 3/4 tsp
- Oil-1 tbsp
Method:
- Heat oil, add Rai. Cook for 1 min.
- Add all other mandalas and green chilli.
- Cook on low flame for 2-3 mins. Don't cover.
- Turn off the flame. Let it cool and store in container (only once it is cool).
- Shelf life: 7 days ( in fridge in summers and outside in winters)
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