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SAMBHAAR |
This is
available in most Gujrati homes throughout the year. It is
eaten with curds or used to make an instant raw mango
pickle.
Cooking Time : 10 min.
Preparation Time : 15 min.
Makes 6 cups. |
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INGREDIANTS : |
1 cup split yellow mustard seeds (rai na kuria)
1/4 cup fenugreek seeds (methi na kuria)
1 1/4 cup chilli powder
2 cup salt
2 tablespoons asafoetida (hing)
2 tablespoons turmeric powder (haldi)
1 cup oil |
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HOW TO MAKE ALOO BAIGAN: |
- Heat the oil to boiling
point and cool completely.
- Combine all the other
ingredients in a thali and pour the oil over
- Mix well and store in an
airtight container.
Tips
All the flavours take a few days to mellow. This tastes best
if eaten after a few days of making it.
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