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This is a rajasthani recipe and especially made in summer season with dried kher and sangri. 30532
About Recipe
Perugu koora, Thayir Kuzhambu, Doyi torkari |
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cruciferousvegetable Posted on Fri Sep 27 2013
This looks like a bowl of pure spice.
Reply 0 - RepliesChander Kapoor Posted on Fri Sep 27 2013
Of late you have lost your zing.What's the matter chef.?....Perhaps over work...!
Reply 0 - RepliesLaeeq Ahmed Posted on Fri Sep 27 2013
We fry pakora in mustard oil. But before frying we burn the oil means we make it very hot to remove little smell of mustard oil.
Reply 0 - RepliesOm Mohammad Posted on Thu Oct 17 2013
???? ????? ???? ?? ??? ?? ???? ???????? ?????? ??? ??????
Reply 0 - Repliesrobin velma Posted on Tue Nov 12 2013
guruji its my fevrt dish i bot kher from begum bazar but sangdi which beans ?
Reply 0 - RepliesRunia Bibi Posted on Wed Nov 25 2015
what is Keir and sangri how does it look like finally where do you get them?
Reply 0 - RepliesRunia Bibi Posted on Wed Nov 25 2015
but how does it looks like and which tree is from I'm trying to find out it would be better if you could show the exact picture thank you?
Reply 0 - Replies
bollyking Posted on Fri Sep 27 2013
Something different.
Reply 0 - Replies