Ingredients
Garlic (peeled and cut into halves) - 2 cups (1 cup size = 150 ml)
fenugreek seeds - 1 tsp
coriander seeds - 1/2 cup
lemon juice - 1 cup
mustard seeds - 2 tsp
sesame oil - 1 cup
powdered jaggery - 1 tablespoon
red chili powder - 1 1/2 tsp
salt - as needed
Method:
- dry roast coriander seeds and fenugreek seed and grind it to a fine powder
- heat sesame oil in a vessel and add mustard seeds
- once it splutters, add garlic pieces
- fry in medium flame for 5 minutes until garlic becomes soft
- add lemon juice and let it cook for 5 minutes in medium flame
- add powdered coriander and fenugreek seed, red chili powder and salt
- mix well and let it cook for 5 mins in medium flame
- finally add powdered jaggery
- switch off the flame when oil oozes out and raw smell is gone
- transfer it to an airtight container once it gets cooled down completely
- serve as side dish for paratha and curd rice.
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