Carrot – 2 cups (peeled and cut into long strips) Garlic Cloves – 7 (chopped) Ginger – ¼ teaspoon (chopped) Green Chilly – 4 Red Chilli Powder – 2 teaspoon Asafoetida Powder – ¼ teaspoon Fenugreek Seeds – ½ teaspoon Mustard Seeds – ½ teaspoon Vinegar – 5 tablespoon Curry Leaves – 2 sprigs Gingelly […]Continue Reading
