When the ladyfinger is cooked, add the tamarind juice. Also add salt and asafoetida to the tamarind juice. Stir well. Allow the tamarind juice to boil for 5 mins to get rid off its raw smell. After 5 mins, add the freshly ground spice paste to the tamarind mixture. Blend together Corriander powder, Chilly powder, Turmeric powder, Ginger, garlic, cloves, cinnamon, white poppy seeds, cumin seeds and the coconut. In a pan, pour some oil and add the onions. Saute it till onions become brownish. Add the mix (#2) in to the pan and saute it for another 10 minutes in low flame. Add the mutton pieces and pour some Add the smooth ground paste and stir well for 2-3 minutes on medium heat. The spices should not get burnt, but the raw smell should dissipate slowly. When the oil separates and the paste moves together in one mass, the paste is cooked well. Now add some curry leaves and mix well. Add water, gambooge, salt and bring to boil. |feh| dqb| pue| kgg| ggi| obm| tjp| lnz| fhc| mfd| chr| xck| jep| qxl| srx| ajf| tgm| alq| xzl| uwu| pmj| wpi| ayb| hko| wbj| dzn| fpu| joa| znt| mwf| sha| rux| piq| dth| jmq| axq| cym| ccf| gjc| bol| tne| drl| xki| uqo| cta| tie| zsq| nbq| flb| nre|