anandhuvasudev/southindiandish huggingface dataset:
Ingredients: basmati rice,salt,parangikai pumpkin,bay leaves (tej patta),coconut,water,sugar,cinnamon stick (dalchini),cumin seeds (jeera),cloves (laung),turmeric powder,green chillies,star anise,sunflower oil

Yellow Pumpkin Pulao Recipe, 1/4 cup Basmati rice,Salt - as per your taste,1 inch Cinnamon Stick (Dalchini),1/2 cup Water,1 Star anise,1 Bay leaves (tej patta),1/2 teaspoon Cumin seeds (Jeera),1/4 cup Kaddu (Parangikai/ Pumpkin),1 tablespoon Sunflower Oil,2 Cloves (Laung),1/4 teaspoon Turmeric powder (Haldi),3 Green Chillies - slit,1/4 teaspoon Sugar - optional,2 tablespoons Fresh coconut, 30, Indian, To begin making the Yellow Pumpkin Pulao Recipe, wash the basmati rice couple of times and soak in water for 20 minutes.
Meanwhile cut the yellow pumpkin, wash them and keep it aside.Heat oil in a Pressure cooker and once the oil is hot add the bay leaves, cinnamon sticks, cloves, star anise and cumin seeds.
Once the cumin seeds splutter, add in the green chillies, yellow pumpkin & coconut.
Saute them for a min.Drain the soaked rice and add it to the pressure cooker along with turmeric powder, salt & sugar.
Saute them in low Heat for a minute until combined.
Add in the water & when it comes to a rolling boil, close the pressure cooker & cook the Pumpkin Pulao on medium heat for 2 whistles.
After two whistles turn off the heatAllow the pressure to release naturally and open the pressure cooker.
Fluff  the Pumpkin Pulao with fork slightly and transfer into a serving plate and serve.
Serve Yellow Pumpkin Pulao Recipe along with Manipuri Style Sana Thongpa Recipe and Boondi Raita for a wholesome lunch.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Anitha_Kirubakaran/Yellow_Pumpkin_Pulav.jpg, 14
Ingredients: salt,green moong sprouts,red chilli powder,water,baking soda,curd,sugar,coriander powder,green moong dal,instant oats (oatmeal),white urad dal

Oats and Green Moong Dal Dahi Vada Recipe, 1 cup Curd (Dahi / Yogurt),1 teaspoon Baking soda,Water - as required,1/2 cup Instant Oats (Oatmeal) - roasted,1 cup Green Moong Dal (Whole),4 tablespoon Green Moong Sprouts,Salt - to taste,2 tablespoon Sugar,1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1/2 cup White Urad Dal (Whole), 560, North Indian Recipes, We begin making Oats and Green Moong Dal Dahi Vada by soaking the black moong dal and urad dal in water for about 8 hours or overnight.Once that is done grind both dals in the mixer to a smooth paste.
You can add the roasted oats to the batter and leave it to rest till you make the dahi mixture.Mix the curd/dahi and water in a bowl, add sugar and whisk it well to a smooth consistency.
Leave it in the refrigerator.Next to fry the vada, heat a Kuzhi Paniyaram Pan, take out the batter add salt and baking soda to it and mix well.Add oil and drop in a tablespoon of the dahi vada batter in each of the holes and cover.Let it cook for about 2 minutes and flip it over.
Then cook again for about 2 more minutes till it crisps up.Once done take them out and drop it in the dahi mixture and refrigerate for about 20 minutes before serving.To serve, add tamarind & dates chutney and dhaniya pudina chutney on top along with some chaat powder Serve Oats and Green Moong Dal Dahi Vada Recipe as a starter or as a snack for any festive occasion like Holi or at a Chaat Party along with Bhel Puri, Pani Puri and Sev Puri , https://www.archanaskitchen.com/images/archanaskitchen/Indian_Street_Food/Dahi_Vada_Recipe-1.jpg, 11
Ingredients: pistachios,cardamom (elaichi) podsseeds,ghee,raisins,sugar,green chickpeas

Rajasthani Hare Chana Halwa Recipe (Cholia Halwa), 1/4 cup Ghee,2 Cardamom (Elaichi) Pods/Seeds - finely powdered,10 Raisins,1 teaspoon Ghee,1 cup Sugar,6 Pistachios - chopped,1 cup Fresh green chickpeas - pureed, 50, Rajasthani, To begin making the Rajasthani Hare Chane Ka Halwa recipe, heat a heavy bottom kadai/pan with ghee.Add the ground choliya mixture and keep stirring over low flame for 7-8 minutes or till the time they are cooked.Now add sugar and cardamom powder and continue to keep stirring till the time all the extra moisture is absorbed and the halwa becomes non sticky and forms a single lump.
Switch off.
Heat ghee in a small pan and add the dry fruits for garnish and fry till fragrant and pour it over the halwa and mix well.Delicious Rajasthani Choliya Halwa is ready to be served.
Serve Rajasthani Hare Chane Ka Halwa as a dessert after your meal of Panchmel Dal, Ker Sangri and Phulka., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/umar/Rajasthani_Hare_Chane_Ka_Halwa__Choliya_Halwa_Recipe_.jpg, 6
Ingredients: coriander (dhania) leaves,ajwain (carom seeds),black peppercorns,onion,turmeric powder,green chillies,sunflower oil,salt,cardamom (elaichi) podsseeds,dry coconut (kopra),mint leaves (pudina),garam masala powder,water,curd,cashew nuts,bay leaf (tej patta),ghee,ginger garlic paste,cinnamon stick (dalchini),mutton,coriander powder,cloves (laung)

Hyderabadi Marag Recipe, 2 Green Chillies,Water - as required,12 Cashew nuts,1 teaspoon Coriander Powder (Dhania),1 tablespoon Ghee,2 tablespoons Dry coconut (kopra),1/4 teaspoon Turmeric powder (Haldi),2 tablespoons Sunflower Oil,1 teaspoon Whole Black Peppercorns,Salt - to taste,1 teaspoon Garam masala powder,2 Cardamom (Elaichi) Pods/Seeds,1/2 teaspoon Ajwain (Carom seeds),150 grams Curd (Dahi / Yogurt),1/8 cup Mint Leaves (Pudina),3 Cloves (Laung),2-1/2 cups Water,1/4 cup Coriander (Dhania) Leaves,1 inch Cinnamon Stick (Dalchini),2 tablespoons Ginger Garlic Paste,1 Bay leaf (tej patta),1 Onion,300 grams Mutton, 30, Hyderabadi, To begin making the Hyderabadi Marag, add all the ingredients listed under ‘for pressure cook’ in a cooker.Pressure cook for 1 whistle on high and and 3 whistles on medium flame.
Allow the cooker to release pressure on it self.Meanwhile, roast and grind cashews and coconut to a fine paste in a blender.Once the pressure is released add garam masala powder, coriander powder, cashew-coconut paste and saute it for about a minute.Now add whisked yogurt and saute until the gravy thickens and oil separates from the sides of the cooker.Add water, coriander leaves, mint leaves and simmer for 4-5 minutes more.
After 4 to 5 minutes, switch off the flame and it is ready to be served.Serve Hyderabadi Marag with Rumali Rotis and phulkas for a weekend lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nusrath_Jahan/Hyderabadi_marag.jpg, 22
Ingredients: cumin powder (jeera),paneer,fennel seeds (saunf),chaat masala powder,coriander (dhania) leaves,sweet corn,potato (aloo),green chillies,sesame seeds (til seeds) the bssalt

Pan Fried Corn & Cheese Bites Recipe -Corn & Paneer Balls, 1/2 cup Sesame seeds (Til seeds) - for coating the ballssalt to taste,2 sprig Coriander (Dhania) Leaves - finely chopped,1 teaspoon Cumin powder (Jeera),2 Potatoes (Aloo) - boiled and mashed,1 cup Sweet corn - steamed,1 Green Chillies - finely chopped,200 grams Paneer (Homemade Cottage Cheese),1 teaspoon Fennel seeds (Saunf) - pounded,1 teaspoon Chaat Masala Powder, 45, Continental, To begin making the Corn & Cheese Bites recipe in a large mixing bowl, add in the corn, boiled and mashed potatoes, crumbled paneer, cumin powder, chaat masala powder, salt and lots of coriander leaves.Use your hands and combine the ingredients well.
Check the salt and spices and adjust to suit your taste.Once done, shape the corn and cheese mixture into bite size balls and keep them aside.
Roll the balls in sesame seeds and we will proceed to pan fry them in the Kuzhi Paniyaram pan.Add little oil into each one of the cavities in the Kuzhi Paniyaram pan and place these corn & cheese balls into them.
Pan fry them until it’s well roasted, brown and crisp on all sides.Once done, remove the Corn & Cheese Bites from the pan and remove onto an oil absorbent paper.
Serve hot.
Serve these Non-Fried Corn & Cheese Bites along with a warm cup of Tetley Lemon & Honey Green Tea and Green Chutney to keep you feeling light and yet satisfied., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Tea_Time_Snacks/Non_Fried_Corn_and_Cheese_Bites_Recipe_Corn_and_Panner_Balls-1.jpg, 9
Ingredients: salt,baby potatoes potato,basil leaves,pepper,eggs,coconut oil,butter

Potato & Basil Frittata Recipe, 4 Basil leaves,2 Baby Potatoes - or any potato,Salt and Pepper - as per taste,1 tablespoon Butter,4 Whole Eggs - beaten,1 tablespoon Coconut Oil, 40, Italian Recipes, To begin making the Potato & Basil Frittata Recipe, over medium heat, melt the coconut oil if needed to coat your cast iron skillet.
Add butter to it and let it melt.Meanwhile, preheat the oven to 180 C.
Add the potatoes to the skillet, season with salt and pepper and cook for about 20 minutes, turning occasionally.
Keep the flame very low.Pour in eggs and let it cook for just a minute until eggs start setting up.
Transfer to oven and cook about 5-6 minutes or till the eggs set up properly.Top with basil and cook for an additional minute.
Serve immediately.Serve Potato & Basil Frittata with a hot cup of Beet Latte Recipes and a Whole Wheat Bread Recipe With Oatmeal And Flaxseeds on the side for a delicious and satisfying breakfast.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nupur_Mehra/Potato__basil_frittata.jpg, 7
Ingredients: wheat flour,ghee,dry coconut (kopra) roast,jaggery,milk,badam (almond),flax seeds,sooji (semolina rava)

Churma Ladoo Recipe With Badam & Flaxseed - High Protein Snack, 1/4 cup Ghee,1/2 cup Jaggery - powdered,1/4 cup Flax seeds - powdered,2 tablespoons Sooji (Semolina/ Rava),Milk - as required,1/2 cup Badam (Almond) - powdered,2 cups Whole Wheat Flour,1/4 cup Dry coconut (kopra) - roast it for about 2 minutes, 70, Rajasthani, To begin making the Churma Ladoo Recipe, in a bowl add the wheat flour, sooji, coconut powder, badam powder, flax seed powder, jaggery and ghee.Combine the the Churma Ladoo Mixture to get a consistency like coarse crumbs.
Add milk little at a time and make a stiff dough.From the Churma Ladoo dough make small balls and press them with your fist and shape them into Ladoos.Preheat the oven at 180 C.
Grease a baking tray with ghee.Place the Churma Ladoo onto the baking tray and bake in the preheated oven for about 15 minutes until you notice the color changing and also light cracks appear.Once done, remove from the oven and allow the Churma Ladoo to cool completely.Store the Churma Ladoo in air tight containers and refrigerate to keep it for 3 to 4 weeks.Serve Churma Ladoo Recipe as a healthy snack for your kids.
It makes a perfect brain food.
Serve Churma Ladoo along with Dal Baati and Mirchi Lahsun Ka Chunda for a Sunday Lunch with your friends and family.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Aarti_Sharma/Churma_Laddu.jpg, 8
Ingredients: salt,english cucumber,mint leaves (pudina),virgin olive oil,black peppercorns,lemon,coriander (dhania) leaves parsley leaves,cherry tomato,masoor dal

Lentil Tabbouleh Recipe (Middle Eastern Vegetarian Salad With Lentils), 1 tablespoon Lemon juice,1 English Cucumber - finely chopped,Salt - to taste,5 sprig Mint Leaves (Pudina) - finely chopped,5 sprig Coriander (Dhania) Leaves - or parsley leaves,1 cup Masoor Dal (Whole),2 tablespoons Extra Virgin Olive Oil,1 pinch Whole Black Peppercorns - crushed,8 Cherry tomatoes - halved, 30, Middle Eastern, To begin making Lentil Tabbouleh Recipe- Middle Eastern Vegetarian Salad With Lentils, rinse the puny lentils or whole masoor dal in running tap water until the water turns clear.Boil dal in a wide pan with enough water and season with salt.
Keep tasting the texture of the lentil to what you want for the salad and drain it and keep it in the refrigerator to cool.Now take a big salad bowl, add the lentils, finely chopped cucumber, halved cherry tomatoes, coriander, and mint leaves.
Mix them well.Add the extra virgin olive oil and season with salt and pepper.Serve the Lentil Tabbouleh as a part of the mezze for a weeknight supper with halloumi bruschetta, hummus, yogurt, couscous salad, Vegetarian Stromboli and sandwich with arugula, or as a refreshing salad for lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nithya_Anantham/Lentil_Tabbouleh.jpg, 9
Ingredients: double,salt,coconut,white chocolate,gram dark chocolate,butter,walnuts

Double Chocolate Coconut Fudge Recipe, 4 cup Dessicated Coconut,120 ml Double Cream,Salt - to taste,80 ml Double Cream,1/3 cup Walnuts - toasted,200 gram Dark chocolate,300 grams White Chocolate,1 tablespoon Butter (unsalted), 60, Continental, To begin making Double Chocolate Coconut Fudge Recipe, first start preparing the white chocolate coconut mixture.
Finely chop the white chocolate and keep aside.Put a heavy bottom sauce pan on medium heat.
Pour 120ml double cream in and let it boil.
Once the cream starts boiling, turn off the heat immediately and add in the chopped white chocolate.
Stir continuously till the chocolate melts completely and there are no lumps.At this stage, add the butter, salt and desiccated coconut to the white chocolate mixture.
The mixture will thicken up gradually once it starts cooling down.
Keep this aside.Meanwhile cover a rectangular tray with a cling film from inside and keep aside.
Once the white chocolate mixture has thickened a little, transfer it to the tray and spread it evenly.
Place it in the refrigerator and allow it to set until we make the dark chocolate walnut mixture.To make the dark chocolate walnut mixture, finely chop the dark chocolate.
Chop the roasted walnut in small pieces so that they give the right crunchiness to the fudge.Put a heavy bottom sauce pan on medium heat and pour 80ml double cream in it.
Once the cream starts boiling, turn of the heat immediately and add in the chopped dark chocolate.
Stir continuously till the chocolate melt completely and there are no lumps.
Turn off the heat and allow the dark chocolate mixture to cool down and thicken a bit.Once cooled, remove the white chocolate tray from the refrigerator and spread the dark chocolate walnut mixture on top of the white chocolate.
Keep the tray in the refrigerator for couple of hours till the fudge sets.Once the fudge has set, cut into slices or squares and serve them on a serving platter.Enjoy the Double Chocolate Coconut Fudge with a hot steaming cup of coffee or pack into a snack box for kids.
You can even serve it as a dessert for your tea parties.Serve these crunchy Coconut & White Chocolate Fudge bars as a party snack for kids and adults.
You can even pack it for the kids snack box or just to satisfy your sweet cravings., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Subhasmita_Panigrahi/Coconut__White_Chocolate_Fudge.jpg, 7
Ingredients: salt,cumin powder (jeera),mustard oil,bay leaf (tej patta),coriander (dhania) leaves,red chilli powder,onion,papaya dices,turmeric powder,prawns

Pepe Chingri Recipe - Green Papaya Prawn Curry Recipe, 1 teaspoon Turmeric powder (Haldi),1/2 teaspoon Cumin powder (Jeera),Salt - as required,1-1/2 teaspoons Red Chilli powder,2 Bay leaf (tej patta),300 grams Raw papaya - peeled and cut into dices,1 tablespoon Coriander (Dhania) Leaves - finely chopped,2 tablespoons Mustard oil,1 Onion - ground into paste,150 grams Prawns, 40, Bengali Recipes, To begin making the Pepe Chingri recipe, firstly wash, peel and cut green papaya into medium pieces and keep it aside.Wash and clean prawns nicely under running water, strain and keep aside.Heat 1 tablespoon of mustard oil in a non-stick pan and saute the prawns with 1/2 teaspoon salt and turmeric for few minutes.
Collect and keep aside.Heat oil in a heavy bottomed pan and also add the leftover oil after frying prawns.Add bay leaf and just after 3 to 4 seconds, add onion paste and fry till raw smell goes off and onion turns golden in colour.Add turmeric powder, red chilli powder and salt.
Add green papaya pieces and mix well.
Cover the lid and cook for 3 to 4 minutes.Now add prawns and enough water to make a curry.
Let the Pepe Chingri Curry come to a boil, simmer the flames and cook with lid closed till papaya softens.Once done, Turn off the gas and garnish the Pepe Chingri with fresh coriander.
Serve Pepe Chingri with hot steamed rice for a perfect weekday lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Pepe_Chingri_Recipe_Green_Papaya_Prawn_Curry_-1.jpg, 10
Ingredients: salt,enos fruit salt,ginger,sunflower oil greasing the platesmoulds,asafoetida (hing),coriander (dhania) leaves,mustard seeds,red chilli powder,curd,sugar,curry leaves,lemon,cumin seeds (jeera),corn meal,sweet corn,turmeric powder,green chillies,sunflower oil

Makai Dhokla Recipe - Savoury Steamed Corn Cake, 1/2 teaspoon Mustard seeds,1 teaspoon Enos fruit salt,1 cup Sweet corn,Coriander (Dhania) Leaves - Chopped for garnishing,1 cup Corn meal,Salt - to taste,1 sprig Curry leaves - torn,1 inch Ginger - sliced,1/2 cup Curd (Dahi / Yogurt) - whisked,Sunflower Oil - for greasing the plates/moulds,1/2 teaspoon Cumin seeds (Jeera),2-3 Green Chillies - chopped,1/2 teaspoon Red Chilli powder,1/4 teaspoon Asafoetida (hing),1/4 teaspoon Turmeric powder (Haldi),1/2 teaspoon Sugar,1/2 teaspoon Lemon juice,2 tablespoon Sunflower Oil, 65, Gujarati Recipes﻿, To begin making the Makai Dhokla, firstly crush the sweet corn in a blender along with green chilies and ginger.In a mixing bowl add the crushed corn paste, corn dalia and sour curd.
Add asafoetida, turmeric powder, salt, sugar, lime juice and mix everything well.Add water to make a thick, dropping consistency batter and keep it aside for 30 minutes.Meanwhile, prepare the steamer and grease two 8 inch steel plates or any moulds of choice with a little oil.Add the fruit salt to the Dhokla batter, mix well and immediately pour the batter into the prepared plates/moulds.Steam for 12-15 minutes or till a knife/ tester inserted comes out clean.The next step is tempering.
In a small pan heat the oil and add the mustard seeds and once they crackle, add the cumin seeds.Add the curry leaves, asafoetida and red chilli powder and take the pan off the heat.Drizzle this tempering (tadka) over the steamed dhokla using a spoon.Serve Makai Dhokla with Dhaniya Pudina Chutney and hot Masala chai., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Makai_Dhokla_Savoury_steamed_Corn_cakes.jpg, 18
Ingredients: yellow bell pepper (capsicum),salt,wheat flour,pizza pasta sauce,red bell pepper (capsicum),mozzarella cheese,water,red chilli flakes,sunflower oil on paratha,onion,sweet corn,green bell pepper (capsicum),dried oregano

Wheat Paratha Recipe With Pizza Topping, 2 cup Whole Wheat Flour,Red Chilli flakes - as required,1/4 cup Onions - sliced thin,1/4 cup Yellow Bell Pepper (Capsicum) - chopped into small pieces,1 cup Mozzarella cheese - grated,Water - as needed,1/2 cup Homemade Pizza And Pasta Sauce,1 teaspoon Sunflower Oil - and more for smearing on paratha,1/4 cup Red Bell pepper (Capsicum) - chopped into small pieces,Dried oregano - as required,1/4 cup Sweet corn,1/4 cup Green Bell Pepper (Capsicum) - chopped into small pieces,1 teaspoon Salt, 50, Indian, To begin making the Pizza Topping Wheat Paratha recipe, firstly add wheat flour, salt, oil in a mixing bowl.Next add water little by little and start kneading the dough.
Knead till you get soft, smooth dough.
Cover and let it rest for 15 minutes.After 15 minutes, take a portion of dough and roll it to big chapati.
Spread 1 to 2 tablespoons of pizza sauce on the top of the chapati.Sprinkle some grated mozzarella cheese on the pizza sauce and then spread the chopped vegetables inluding bell peppers, onions and swwet corn on the top.
Sprinkle oregano seasoning and red chilli flakes as per your taste.Now, roll another portion of the dough to the same size as the first one.
Place this chapati over the first one having the toppings, covering the toppings.Using the edge of the fork, seal the edges of both the chapati, sealing the pizza topping inside.Place the stuffed paratha on a hot Tawa.
Cook it on a low flame using a little oil on both the sides.
Cook until the chapatis turn crisp and brown from both the sides.Once ready, take it on a plate and serve hot.Serve Pizza Topping Wheat Paratha along with Indian Style Macaroni Pasta for a weekend dinner or make it for your evening snacks along with a cup of Masala Chai., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Pizza_Topping_Wheat_Paratha.jpg, 13
Ingredients: tomato,salt,red chilli powder preferably byadgi chilli powder,ginger,kashmiri red chilli powder,mustard seeds,asafoetida (hing),coriander (dhania) leaves,cloves garlic,curry leaves,onion,green peas (matar) preferably,potato (aloo),turmeric powder,garam masala powder,sunflower oil

Matar Chi Usal Recipe - Green Peas In A Onion Tomato Gravy, 1 teaspoon Kashmiri Red Chilli Powder,1/4 cup Coriander (Dhania) Leaves,4 cloves Garlic,1 Tomato,2 Onions,Salt - to taste,2 teaspoons Garam masala powder,1/2 inch Ginger,2 Potatoes (Aloo),1 teaspoon Mustard seeds,1 teaspoon Red Chilli powder - preferably byadgi chilli powder,1/4 teaspoon Asafoetida (hing),1/4 teaspoon Turmeric powder (Haldi),2 tablespoons Sunflower Oil,1 sprig Curry leaves,2 cups Green peas (Matar) - fresh preferably, 75, Maharashtrian Recipes, To begin making the Matar Chi Usal Recipe Recipe, keep all the ingredients ready.
In a heavy bottomed pan, heat oil on medium flame.
Once its hot, add mustard seeds.
As soon as they splutter, add the asafoetida.Next, add the onions and saute.
When the onions turn translucent, add the ginger garlic paste and mix well.
Cook for 3-4 minutes.
When the onions are well cooked, add the turmeric powder, red chilli powder and saute.
Cookf or about a minute or two.Now, add the drained cubed potatoes and mix.
Add 1 cup of water to cover the potatoes and bring to a boil.Cover and cook until the potatoes are half cooked.
This will take about 10-12 minutes.
Once the potatoes are half cooked, add green peas, chopped tomatoes and mix well.
Adjust the consistency of the gravy and cover and let the Matar Chi Usal cook.Finally.
add the garam masala and salt to taste.Cover and cook until you get the desired thickness of the Matar Chi Usal gravy.
Turn off the heat and garnish with chopped coriander leaves.
Matar Chi Usal is ready to be served.
Serve Matar Chi Usal Recipe, along with Rotis and Carrot Cucumber Tomato Salad with Lemon and Coriander for a delectable weeknight dinner.
 , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/panditp253-gmail.com/Mataarchi_Usal_Healthy_Green_Peas_Vegetable_in_Onion_Tomato_Gravy__1600.jpg, 16