Ingredients
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Procedure
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- Heat ½ cup oil in a pan. Add the masyaura, and fry until it becomes red and crispy. Make sure to stir as you fry because it burns fast. Remove masyaura from oil once finished.
- In a separate pan heat the remaining ½ cup oil. Add cumin and fenugreek seeds. Once seeds are golden brown, add potato and green chilies. Fry until it becomes golden brown.
- Add fried masyaura, salt, and turmeric powder, then stir properly. Cover and cook it on a low to medium heat for 5 minutes.
- Add tomato, cumin-coriander powder, ginger-garlic paste, pepper, and red chili powder. Stir, cover, and cook for another 5 minutes.
- Add water and stir well. Cook on medium heat and let the mixture boil. Remove from the heat once you get the desired gravy consistency.
- Sprinkle with cilantro to garnish.
Notes, tips, and variations
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- Do not cook on high heat. Be patient and cook on medium heat.[1]
References
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