| |
Wash the gonkura leaves and dry them on a sheet of paper. Cut
into fine pieces.To 5 spoons of oil, add mustard seeds,
fenugreek seeds, asafoetida, and add 1 cup of chopped leaves. Fry
with constant stirring.Add 1 tsp salt, 2 tsp red chillie
powder and cook until it becomes a non-sticky paste.
|
