For the tempering : Handful Kari leaves 1 teaspoon Rye (black seed) seeds 1 teaspoon whole jeera ( cumin ) 2 dry red chili 1 teaspoon garlic Oil
In a pot boil doodhi with water and salt until soft and water has all dried up . Add yogurt and coconut milk and simmer . In a small pan add all the tempering ingredients excluding the garlic and allow for the Rye (black seed) seeds to pop( do not burn ) now add garlic , pour this into the doodhi pot with the oil , mix and serve .
This was really different and nice , enjoyed by all .
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