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Agosto 24, 2010 | Visitas: 3
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Vankaya Kaaram Petti Koora
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Preparacao
  1. Make the curry in the same way as above (step 1-3, 5, 6, 8
  2. are same) but instead of coriander/green chilly paste, put
  3. the “Kaaram” made as follows:
  4. In a small pan, roast (with very little oil), 3-4 tb spoons
  5. of split chana daal (bengal grams), 2-3 tb. spoons of urad
  6. daal (black grams), 2 tb. sp. of whole Dhaniya
  7. (coriander) seeds, 1 tea spoon mustard seeds, 2-3 small
  8. dry red chillies, and (optionally) 0.5 tb. spoon of white
  9. sesame seeds.
  10. Dry grind the roasted mixture into powder (it is actually
  11. better to stop grinding when you have small pieces of
  12. chana daal).
  13. Add this powder to the brinjal in step 7. above.
  14. [NOTE: YOU CAN SUBSTITUTE DONDA KAAYA
  15. (TINDOLLA) OR BEERA KAAYA (??) FOR BRINJAL
  16. IN THE SECOND CURRY.]

 

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