anandhuvasudev/southindiandish huggingface dataset:
Ingredients: cashew nuts,salt,ghee,coconut,milk,palm jaggery,water,cardamom powder (elaichi),rice flour

Kheer Puli Pitha | Bengali Pitha Recipe, 1 cup Fresh coconut - grated,1-1/2 teaspoons Cardamom Powder (Elaichi),1 pinch Salt,1 cup Hot water,200 grams Palm jaggery - crushed,1 tablespoon Cashew nuts - chopped (optional),2 tablespoons Ghee,100 grams Rice flour,1 liter Milk, 70, Bengali Recipes, For making Kheer Puli Pitha | Bengali Pitha Recipe, gather all the ingredients handy.Instruction for Making PuliSift rice flour, add a pinch of salt, ghee and hot water and knead to make a soft and supple dough.
Keep it covered with a clean kitchen towel.Heat a non-stick pan, add in crushed palm jaggery and allow jaggery to melt on medium heat.
Keep stirring to avoid charring.Once melted, add grated coconut, chopped cashews and half a teaspoon of cardamom powder.
Mix well.
Keep stirring for a few minutes until well-mixed.
Keep aside to coolInch out a lemon sized ball from the prepared dough and flatten between your palm and fingers to make a flat disk.
Scoop a tsp of cooled jaggery-coconut filling and place in between the disk.Fold the dough from one end and cover it up completely till all the filling is secured in.
This should take a crescent shape now.
Press between fingers gently to close openings in the dumpling if any.
Fold in the protruded edge inwards to secure the folds further.
These folded edges appear like braids.Repeat the process till all the dough is done and keep aside all Puli.Instruction for Making Kheer/ Dudh PuliBoil milk in a thick bottomed pan at medium flame to reduce it to half.Add 1 teaspoon of cardamom powder and crushed palm jaggery(optional).
Now here you have to add jaggery as per your choice, if you want the dudh kheer to be mild, then add very little jaggery, else more.Drop in the handmade puli, one by one carefully into the pan while the milk boils.After adding all the pulis in milk, reduce the flame and allow them to cook with milk for about 10-15 minutes.Keep checking the pulis during regular intervals and make sure you boil them along until they get properly cooked.Turn off the flame and allow Kheer Puli Pitha | Bengali Pitha Recipe to cool.Serve this creamy jaggery flavoured milk and puli either warm or you may refrigerate it before serving., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/KHEER_PULI_PITHA__DUDH_PULI.jpg, 9
Ingredients: wheat brown bread,salt,bananas,bacon,milk,sugar,maple syrup,eggs,butter

French Toast Recipe With Oven Roasted Streaky Bacon, 1 teaspoon Sugar,1 tablespoon Milk,Maple syrup - or honey,1/4 teaspoon Salt - (adjust),1 Whole Eggs,1 Ripe Bananas,2 Whole Wheat Brown Bread,1/4 cup Fresh cream,1 tablespoon Butter,4 Bacon strips, 20, French, To prepare French Toast Recipe With Oven Roasted Streaky Bacon, in a bowl, whisk egg, cream, milk, sugar and salt to form the custard mix.Heat a griddle/tawa.Pour the custard mix on a flat plate.
Place the bread slice on the custard and let it sit for about 20 seconds, flip over and wait for another 20 seconds.Now heat butter in a pan.
Place the bread slice soaked in milk-cream-egg mix and cook it on medium flame.Flip over and cook until both sides are toasted well and browned.Roast bacon strips in preheated oven for about 4 to 7 minutes at 150 degree centigrade.Place the French toast on serving plate.Drizzle maple syrup/honey.
Place cut fruits on top and then top it with bacon.
Serve French Toast Recipe immediately with Oven Roasted Streaky Bacon served with a tall glass of fresh orange juice.
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Ingredients: salt,wheat flour,nutmeg powder,milk,jaggery,ghee roasting the gulachi poli,dry coconut (kopra),gram flour (besan),poppy seeds,cardamom powder (elaichi),sesame seeds (til seeds),sunflower oil

Gulachi Poli Recipe (Jaggery And Poppy Seeds Stuffed Paratha), Salt - as required,1-1/2 cup Whole Wheat Flour,1 tablespoon Nutmeg powder,1/2 cup Poppy seeds,2 tablespoon Dry coconut (kopra) - grated,2 tablespoons Milk - or as required,Ghee - as required for roasting the Gulachi poli (optional),2-1/2 tablespoons Gram flour (besan),1/2 cup Sesame seeds (Til seeds),2 tablespoons Sunflower Oil,2-1/2 tablespoon Gram flour (besan),1 tablespoon Cardamom Powder (Elaichi),2 cup Jaggery - grated, 50, Maharashtrian Recipes, To begin making the Gulachi Poli recipe, mix the flours and a pinch of salt in a mixing bowl.Add the hot oil, mix well and knead the flour into a soft dough.
Cover the dough and keep aside for at least 20 minutes.
Dry roast the sesame seeds, poppy seeds and grated coconut one by one on a low flame on a skillet.Grind the sesame seeds and poppy seeds and keep in a mixing bowl with the roasted grated coconut and grated Jaggery.In the same pan heat up ghee and to it add the chick pea flour.
Roast it on a low flame until the chick pea flour becomes fragrant and changes its colour to light brown.Add this flour also to the mixing bowl.
Mix all the ingredients of the stuffing well.
Now add the Cardamom and Nutmeg powder to it and mix again.
 If the jaggery you are using is sticky, your stuffing can form a dough.
If the stuffing appears dry and you cannot make a dough, then add 1 or 2 tablespoon milk to it.
Add the milk drop by drop and mix and see.
The stuffing should be soft but not wet.Pinch out 2 small portions of the flour dough and roll out into equal sized puris.Apply few drops of oil on one side of each poori.
Now take a portion of stuffing and spread it on one poori.
The stuffing should be spread up to the edges.Place the second poori with oil side down over the stuffed poori.
Seal the edges and dust some four on the platform and roll out a chapati of it.Roast the Gulachi poli on a heated griddle on a low flame until nice golden brown spots appear on both the sides.Brush the poli with ghee and roast again from both sides.
Remove and keep on a plate to cool down.The Gulachi poli becomes crisp on cooling.
Let all the poli's cool down and then keep them in air tight container.Repeat the same procedure for rest of the dough and stuffing.
Generally, this poli is eaten on cooling as a crispy sweet.If serving hot, serve Gulachi Poli recipe with ghee and enjoy!, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/poonampagar-gmail.com/Gulachi_Poli__Maharashtrian_Cuisine.jpg, 12
Ingredients: salt,potato (aloo),basil leaves,red chilli powder,eggs,feta cheese,parmesan cheese,flour (maida),spinach leaves (palak)

Potato Spinach Roulade Recipe With Parmesan Cheese & Herbed Butter Sauce, Salt - to taste,1 sprig Basil leaves - finely chopped,1/4 teaspoon Salt,1/2 cup Parmesan cheese - grated,Red Chilli powder - to taste,50 grams Feta Cheese,1/2 cup All Purpose Flour (Maida),500 grams Potato (Aloo) - boiled,3 Whole Eggs,150 grams Spinach Leaves (Palak) - finely chopped, 100, Continental, To begin making the Potato Spinach Roulade Recipe, first boil the potatoes in water or a pressure cooker until well done.
Peel the skin of the potatoes and allow it to cool.
Once the potatoes have cooled, place it in a large mixing bowl and mash the potatoes with your hands or a potato masher.
add salt, flour, cheese and eggs and mix all the ingredients into the potato until it forms a smooth dough like consistency.
If it does not, add a little flour and allow it to form a dough.Prepare a baking sheet and spread a cheese cloth over the baking sheet.
Spread the potato mixture over the cheese cloth to form a long rectangle.
The potato will be about a 1/2 an inch thick.
Keep this aside while we prepare the filling for the roulade.In a large wok, heat a teaspoon of oil over high heat.
Add the spinach and basil and cook until the spinach has wilted down and all the moisture is evaporated.
Once evaporated, allow the spinach to cool completely.
Add the feta, salt and chili powder and check the taste.
The filling is now ready.Spread the spinach mixture over the rolled out potato leaving a 1/2-inch on the edges.
The next step is to make it into a roll.With the short side of the rectangle, using the cheesecloth as a support, roll the potato along with the filling to make a pinwheel like roll.
 Once rolled, wrap the potato in the cheesecloth and tie the ends of the roll with a string.The final step is to steam the Potato Roulade or Boil it in water.
You can cut the roulade into half and place it in a steamer.
If you are using the steamer or plan to boil it in water along with the cheese cloth, steam/boil the roulade for at least 30 to 40 minutes on medium heat.
Once done, transfer the roll to a serving platter and allow it to rest for 10-12 minutes before you can open the cheese cloth.
After 10 minutes, remove the cheesecloth and cut the Potato Spinach Roulade into  slices.
Serve it by drizzling with herbed butter sauce.
Melt the herbed butter and pour it over the roulade.Serve Potato Spinach Roulade Recipe With Parmesan Cheese & Herbed Butter Sauce for breakfast or even a weeknight dinner along with a glass of wine., https://www.archanaskitchen.com/images/archanaskitchen/World_Main_Course/Potato_Spinach_Roulade_Recipe_With_Parmesan_Cheese_and_Herbed_Butter_Sauce-1.jpg, 9
Ingredients: baking powder,wheat flour,pistachios flakes,salt,water,strawberries,vanilla,caster sugar,buttermilk,rose,flour (maida),butter

Eggless Strawberry, Rose And Pistachio Cake Recipe, 1/4 cup Pistachios - chopped to flakes,1/3 cup Strawberries - chopped,1 teaspoon Baking powder,1/2 cup Whole Wheat Flour,1 teaspoon Vanilla Extract,Salt - a pinch,1/2 cup All Purpose Flour (Maida),1/2 cup Buttermilk,1/4 cup Water,1/2 cup Caster Sugar,2 tablespoon Rose Petals,1/4 cup Butter - melted, 60, Continental, To prepare the Eggless Strawberry, Rose and Pistachio Cake Recipe, we will first preheat the oven to 180 C.
Line a 6-inch cake tin with parchment paper or grease with little butter and keep aside until required.Next sift together the baking powder, salt and both the flours.
In a mixing bowl, whisk together the buttermilk, vanilla essence and melted butter for few minutes till the mixture turns light and creamy in texture.To the wet ingredients, add the sugar and half of the flour mixture.
Combine using a spatula or wooden spoon.
Fold in the remaining sifted flour, water along with chopped strawberries, pistachio and rose petals.The cake batter should be of a dropping consistency.
When a dollop of the batter is raised in a spoon and dropped from a small height, it must fall off and not pour.Transfer the batter to the lined cake tin and bake in preheated oven for 25-30 minutes or till a skewer inserted in the center comes out clean.Take it out on a cooling rack and let it sit in the tin till completely cool before unmolding.
Serve warm with a dollop ofrecipe perfect for the summer parties.
The batter for this cake is quick and easy to make and the cake is baked in a short span of time.
The aroma of rose petals and juiciness of strawberry make this cake really delectable.
The pistachio provides the right crunch to the cake.Serve Strawberry, Rose and Pistachio Cake warm with a scoop of Homemade Mango Ice Cream for the summer party dessert with a drizzle of Sticky Date Pudding With Butterscotch Sauce on top.Note: To make buttermilk - To 1 cup of lukewarm milk add a teaspoon of white vinegar.
Stir to combine.
Allow the mixture to curdle.
This should take about 5 minutes or so., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Monika_Manchanda/Strawberry_Rose_Pista_Cake.jpg, 12
Ingredients: salt,yogurt,red chilli powder,sugar,cumin powder take out,dijon mustard,pomegranate,banana

Banana Pomegranate Raita Recipe - Kela Anar Raita, 1 cup yogurt, 1/2 teaspoon cumin powder - take it out, 1 teaspoon Dijon mustard, 1/4 teaspoon red chili powder, 1 cup banana - fried, 1 teaspoon sugar, 1/4 cup pomegranate, salt - According to taste, 150, Indian, To make Banana Pomegranate Raita, firstly add curd, salt, red chili powder, sugar, Dejon mustard and cumin powder in a bowl.
Mix well.
After mixing, add pomegranate and banana.
Put the bowl in the fridge for 2 hours and mix.
Serve.
Serve banana pomegranate raita with gourd elder greens and phulka for dinner., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Raitas/Paka_Kela_Anar_Raita_Banana_Pomegranate_Yogurt_Dip_Flavoured_with_Mustard-1.jpg, 8
Ingredients: tomato,salt,garam masala powder,bay leaf (tej patta),mustard seeds,green peas (matar),red chilli powder,curry leaves,turmeric powder,cabbage (patta gobi muttaikose),sunflower oil

Patta Gobi Matar Nu Shaak Recipe (Cabbage & Peas Sabzi Recipe), 1 sprig Curry leaves - roughly torn,1/2 teaspoon Turmeric powder (Haldi),Sunflower Oil - for cooking,Salt - to taste,1 Tomato - finely chopped,3 cups Cabbage (Patta Gobi/ Muttaikose) - finely chopped,1 teaspoon Mustard seeds,1/2 teaspoon Garam masala powder,1 Bay leaf (tej patta) - roughly torn,1/2 cup Green peas (Matar),1/2 teaspoon Red Chilli powder, 25, North Indian Recipes, To begin making the Patta Gobi Matar Nu Shaak, first prep all the ingredients and keep them ready.
Add the chopped cabbage and the green peas into the pressure cooker, sprinkle some salt and 3 tablespoons water.Pressure cooker for just two whistles and turn off the heat.
Release the pressure immediately so the peas remain green and the vegetables don't get overcooked.Keep this aside.
In a heavy bottomed pan, add the mustard seeds and allow it to crackle.
Add the bay leaf, curry leaves and tomatoes.Saute one medium heat until the tomatoes are lightly softeted.
Add the remaining spice ingredients and give it a stir.Add the cooked cabbage and peas, and saute until well combined.
Cover and allow it to cook for a couple of minutes till all the flavors are absorbed by the Patta Gobi.Once done, turn off the heat and serve warm.Serve the Patta Gobi Matar Ki Sabzi along with Khatta Mag and Phulkas for a wholesome meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Patta_Gobi_Matar_Nu_Shaak_Recipe_Cabbage__Peas_Sabzi_Recipe.jpg, 11
Ingredients: salt,black pepper powder ground,milk,virgin olive oil,water,polenta,butter

Creamy Polenta Recipe  - Savory Cornmeal Porridge, 1 tablespoon Extra Virgin Olive Oil,Salt - salt to taste,4 cups Water,1 cup Milk,1 cup Polenta,1 tablespoon Butter,Black pepper powder - freshly ground, 20, Italian Recipes, To begin making the Creamy Polenta Recipe, heat a saucepan with the olive oil and the butter on medium flame.
Next add the milk and water and bring this mixture to a brisk boil.
Once the polenta has begun to boil, reduce the flame, and gradually add the polenta, mixing continuously.
Mix well and ensure while cooking there are not lumps formed.
It is important while cooking we keep stirring it a little until it has thickened.Once the polenta begins to thicken, cover and cook for 4-6 minutes, until the polenta is well cooked and fully swelled up.
The polenta will thicken as it cools down, so it is a good idea for it to have more liquid and because easier to serve and eat as well.Sprinkle some salt and pepper and serve the polenta hot.
Serve Creamy Polenta Recipe along with Walnut Mushroom Veg Bolognese Recipe With A Twist or Roasted Chicken Curry Recipe In Spinach Parmesan Sauce and Steamed Vegetables With Chilli Lime Butter Recipe.Serve Cinnamon Spiced Orange Iced Tea Recipe along with the meal and Strawberry Coconut Trifle Pudding Recipe as dessert.
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Ingredients: tomato,salt,rice,water,white urad dal (split),soda,methi seeds (fenugreek seeds),sunflower oil

Tomato Dosa Recipe, Water - as required,1/4 cup White Urad Dal (Split),Salt - to taste,1 cup Rice - raw,Sunflower Oil - or ghee to cook dosa,1/4 teaspoon Methi Seeds (Fenugreek Seeds),3 Tomatoes,1/2 teaspoon Cooking soda, 285, South Indian Recipes, To begin making the Tomato Dosa Recipe, first wash and  rinse raw rice, methi seeds and urad dal separately.
Then soak them separately in enough water for just 3 to 4 hours, or overnight so it is ready for your breakfast.After 3-4 hours or the next morning, grind rice, methi seeds and urad dal together with a little water until it forms a smooth batter without grains.Add roughly chopped tomatoes to the batter and grind for few more minutes till all tomatoes are ground well and the batter is infused with the tomato puree.Pour the batter into a bowl.
Add salt to taste and mix well.
Add cooking soda and mix again.
Leave it for 10 minutes.
You Instant Tomato Dosa batter is now ready.To make the tomato dosas, place a skillet or tawa on the heat.
When it is hot,sprinkle some water on the dosa pan.
If it sizzles then you have the right temperature to make the dosa.
Pour a ladle full of batter and spread it into concentric circles working your way outwards, till you have a dosa of your desired size and thickness.Drizzle a few drops of oil or ghee on the sides.
Cover the dosa and allow it to cook.Once the sides of the dosa starts to brown and release from the pan, gently lift the dosa from skillet and flip to cook on the other side.Serve Tomato Dosa Recipe hot with Red Chilli Coconut Chutney and  South Indian Filter Coffee Recipe  for a delicious wholesome breakfast.
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Ingredients: salt,ginger,mustard seeds,coconut,red chilli powder,drumstick leaves (moringamurungai keerai) murrungai keerai,pearl onion (sambar onion),curry leaves,cumin seeds (jeera),turmeric powder,coconut oil

Kerala style drumstick spinach pose recipe, 1 tablespoon Red Chilli powder,1 inch Ginger - chopped,Salt - to taste,1 teaspoon Mustard seeds,1 tablespoon Cumin seeds (Jeera),Coconut Oil - for cooking,1/2 cup Fresh coconut,2 cups Drumstick Leaves (Moringa/Murungai Keerai) - or Murrungai Keerai,1 tablespoon Turmeric powder (Haldi),1 sprig Curry leaves,1 cup Pearl onions (Sambar Onions) - chopped, 40, Kerala Recipes, To begin making the Kerala Style Murungai Keerai Thoran Recipe, firstly clean the leaves first, try removing twigs and use only the leaves and wash it thoroughly.Then in a mixer grinder, add all the ingredients that are mentioned in the list (fresh coconut, cumin, turmeric powder and chilli powder).
Keep it aside.Heat a kadai, add oil, splutter mustard seeds and curry leaves.
Add in ginger and onions and fry till it becomes translucent.Then add in the ground masala and fry them for 2 minutes and then add in the washed drumstick leaves.
Sauté and combine the masala with the leaves.Sprinkle some water, cover it and cook for about 10 minutes.
Then check for seasonings by adding some salt, give it one last stir and serve.Serve the Kerala Style Murungai Keerai Thoran Recipe along with some Steamed Rice and Kerala Style Ulli Theeyal Recipe (Small Onions Roasted in Spicy Tamarind Recipe) for your lunch.
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Ingredients: tomato paste,green chilli,coriander powder,mustard seeds,asafoetida (hing),green peas (matar),red chilli powder,water,onion paste,ginger garlic paste,coriander (dhania) leaves,onion,cumin seeds (jeera),button mushrooms,turmeric powder,garam masala powder,sunflower oil

North Indian Style Mushroom Matar Masala Recipe, 1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,1 Tomato - paste,1 cup Green peas (Matar) - boiled,Water - as required,2 sprig Coriander (Dhania) Leaves - chopped,1 teaspoon Coriander Powder (Dhania),1 Onion - chopped,1 cup Button mushrooms - chopped,1 Green Chilli - chopped,Asafoetida (hing) - a pinch,1/2 teaspoon Red Chilli powder,1 tablespoon Ginger Garlic Paste,1/2 teaspoon Cumin seeds (Jeera),1/4 teaspoon Garam masala powder,Sunflower Oil - as required,1 Onion - paste, 40, North Indian Recipes, To begin making the North Indian Style Mushroom Matar, heat oil in a heavy bottomed pan.
Add cumin seeds, mustard seeds and asafoetida.
Let it splutter.Add the chopped onions and cook it for about a minute or two.
Next, add the ginger garlic paste and let it cook for 3 minutes.
After 3 minutes, add the onion paste and green chillies and let it cook for about 2 minutes.
After 2 minutes, add the tomato puree and all the masalas including red chilli powder, turmeric powder, coriander powder and garam masala powder.
Let it cook for about 5 to 7 minutes.Meanwhile heat a little oil in a pan and stir fry the mushroom for about 2 to 3 minutes and boil the green peas till they become soft.After this add the stir fried mushrooms and boiled green peas to the gravy and add a little water.
Let it cook for another 10 minutes.Once it is done, add the chopped coriander leaves and serve hot.Serve North Indian Style Mushroom Matar Masala along with Dal Makhani and Pudina Lahsun Lachha Paratha for a weekday lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pooja/North_Indian_Style_Mushroom_Matar.jpg, 17
Ingredients: tomato,coriander (dhania) leaves,cloves garlic,carrot,white urad dal (split),coriander (dhania) seeds,onion,cumin seeds (jeera),turmeric powder,green chillies,salt,sunflower oil ghee,cardamom (elaichi) podsseeds,knol khol (ganth gobikadam),mint leaves (pudina),star anise,green beans (french beans),mustard seeds,coconut,ginger,potato (aloo),gram dal (pottukadalai),green peas (matar),curry leaves,poppy seeds,cinnamon stick (dalchini),cloves (laung)

Mixed Vegetable Sagu Recipe - Karnataka Style Vegetable Kurma Recipe, 2 Green Chillies,1/2 teaspoon White Urad Dal (Split),1 Onion - chopped,1 teaspoon Coriander (Dhania) Seeds,3 cloves Garlic,1/4 teaspoon Turmeric powder (Haldi),1 Carrot (Gajjar) - cubed,1 Tomato - chopped,1 Knol Khol (Ganth Gobi/kadam) - cubed,4 teaspoon Sunflower Oil - Ghee,Salt - to taste,1/4 teaspoon Mustard seeds,1/4 cup Mint Leaves (Pudina),1/4 cup Green peas (Matar),2 tablespoons Roasted Gram Dal (Pottukadalai),1/2 teaspoon Cumin seeds (Jeera),1/2 inch Cinnamon Stick (Dalchini),1 teaspoon Poppy seeds,1 inch Ginger - chopped,1 Potato (Aloo) - cubed,1/4 cup Coriander (Dhania) Leaves,1/2 cup Green beans (French Beans) - chopped into ½ inch size,1 Cardamom (Elaichi) Pods/Seeds,1/2 cup Fresh coconut,4 Curry leaves,1 Star anise,4 Cloves (Laung), 45, Karnataka, To begin making the Karnataka Style Mixed Vegetable Sagu Recipe, begin by chopping all the vegetables and keeping it ready.Place the cut vegetables into the pressure cooker except the green peas.
Add 1/4 cup of water and pressure cook for 3 to 4 whistles.
After 3 to 4 whistles, turn off the heat and allow the pressure to release naturally.
Keep the cooked vegetables aside.We will now make the sagu masala.
Into the mixer grinder, add the grated coconut, roasted gram dal, poppy seeds, coriander seeds, cumin seeds, cinnamon stick, cloves, star anise, cardamom pods, javitri, ginger, garlic, green chillies, pudina leaves,  coriander leaves and  1/2 cup of warm water.Blend to make a smooth paste of the sagu masala ingredients.
Keep aside.Heat oil in a pan over medium heat; add the mustard seeds, urad dal and allow the dal to turn golden brown.
Stir in the curry leaves and red chillies and saute for a few seconds.Stir in the onions, Sauté the onions till it is translucent.
Once that is done, add the tomatoes and saute them till it is soft.
Once the tomatoes turn soft, add te sagu masala and saute for a few minutes until the raw smell goes away.
Next add all the chopped vegetables and the steamed green peas.
Add a cup or two of water, salt to taste and simmer the Mixed Vegetable Sagu for 5 to 6 minutes.
Once done, turn off the heat and keep aside.Serve the Karnataka Style Mixed Vegetable Saagu along with Rava Idli or Mangalore Buns for breakfast along with a hot cup of South Indian Filter Coffee., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Mixed_Vegetable_Saagu_Recipe_Karnataka_Style_Mixed_Vegetable_Kurma-6_1600.jpg, 27