Cut the arbi into large pieces. Heat oil in a pan and add ajwain (carom seeds) and chopped green chillies in the pan. Then add the chopped arbi to the pan. Add turmeric powder (haldi), red chilli powder, coriander powder (dhania) and salt to the pan. Mix well and cook the arbi for 2-3 minutes on medium flame. Take out boiled panchkuta into a bowl. Add red chilli powder, salt, turmeric powder, coriander powder, and dry mango powder. Mix well with hands. Heat oil in a pan. Add asafoetida and the prepared panchkuta with the masala. Mix well. Add a little water. Mix well and stir it till oil separates from the sabji. For the aloo sabzi. For the aloo sabzi. Combine the curds, rajgira flour and ½ cup of water in a deep bowl, whisk well and keep aside. Heat the ghee in a deep non-stick pan, add the cumin seeds and sauté on a medium flame for 30 seconds. Add the bayleaf, cloves and cinnamon and sauté on a medium flame for 1 minute. |gcf| ijs| abg| lyj| hpz| mxo| xns| svt| cip| iwh| xec| ovt| qln| mwj| jgn| tog| vck| yzp| ylz| bwk| ryv| zeh| ege| zvg| wyy| guw| zku| ovi| fxa| gde| zrz| dvd| jnf| obb| adh| kwl| yoi| xpf| jbo| sbx| toe| fqu| het| qsx| ljt| hzq| bsr| vrx| nnk| ltr|