anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,coriander (dhania),salt,ghee,mustard seeds,red chilli powder,ginger garlic paste,curry leaves,white urad dal (split),asafoetida (hing) (generous ),lemon,cumin seeds (jeera),turmeric powder,green chillies

Kathiawadi Adad Dal Recipe - Spicy Urad Dal, 1 pinch Asafoetida (hing) - (a generous pinch),1/2 teaspoon Turmeric powder (Haldi),Curry leaves - a few,Coriander (Dhania) Leaves - a small bunch,1 teaspoon Ginger Garlic Paste,Salt - to taste,1 teaspoon Mustard seeds,1 cup White Urad Dal (Split),4 Green Chillies - slit (adjust to taste),Lemon juice - to taste,1/2 teaspoon Red Chilli powder,2 Tomatoes - chopped,2 teaspoons Ghee,1/2 teaspoon Cumin seeds (Jeera), 35, Gujarati Recipes﻿, To begin making Kathiyawadi Adad Dal Recipe, wash urad dal and add in a pressure cooker, along with about 4 cups of water and turmeric.
Pressure cook on medium high heat for a whistle or two, till the dal is almost mushy.
Get prep with all other ingredients as well, while the dal is cooking.
Once the dal is pressure cooked, allow the cooker to release pressure by itself.Once the pressure in the cooker is released, open the lid and mash the dal with a masher/ladle/hand blender.
Keep this aside.In a saucepan, heat cooking oil/ghee on a medium heat.
Once hot, add the mustard seeds and allow it to crackle.
Once they crackle, add the cumin seeds and allow them to sizzle.
Immediately add in the hing (asafoetida) and curry leaves and allow the curry leaves to splutter for a couple of seconds.To the saucepan, add ginger garlic paste, and green chillies, fry for about 1-2 minutes on medium heat or till teh raw smell disappears.Add chopped tomatoes, red chilli powder , salt and saute till tomatoes are mushy.Now add the mashed urad dal, remaining salt and turn the heat to high.
Bring to a rolling boil.Once everything is combined well, switch off heat, add lemon juice and coriander leaves .
Stir well to combine.Serve Kathiyawadi Adad Dal Recipe with Whole Wheat Palak Naan Recipe, Gujarati Lasaniya Batata Recipe  to make a complete weekday dinner menu., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Smitha-Kalluraya/Kathiyawadi_Adal_Dal_.jpg, 14
Ingredients: tomato,salt,del monte corn kernels,rosemary,mozzarella cheese,virgin olive oil,basil leaves,cloves garlic,red chilli flakes,sugar,onion,black pepper powder,button mushrooms,ziti pasta

Cheesy Baked Ziti Pasta Recipe with Roasted Mushroom & Corn, 2 teaspoons Extra Virgin Olive Oil,1/2 cup Del Monte Whole Corn Kernels,2 tablespoon Extra Virgin Olive Oil,2 cups Ziti Pasta,Salt - to taste,1 sprig Rosemary,6 cloves Garlic - finely chopped,1 Onion - finely chopped,2 teaspoons Red Chilli flakes,6 Basil leaves - torn,12 Button mushrooms,1 cup Mozzarella cheese - shredded,1/2 teaspoon Sugar,1/2 cup Homemade tomato puree,1 teaspoon Black pepper powder, 50, Italian Recipes, To begin making the Cheesy Baked Ziti Pasta Recipe with Roasted Mushroom & Corn, we will first cook the ziti pasta.
In a saucepan, add water and bring it to a boil.
Once the water has boiled, add a teaspoon of salt.Add the ziti pasta to the boiling water and let it cook in the boiling water until it is al dente.
This process should take a good 12-15 minutes.Once the pasta has cooked, drain the water and run the cooked ziti pasta under running water to stop the cooking process.Drizzle some oil on top of ziti pasta and make sure to coat all of the pasta with the oil so that the pasta doesn't stick to each other.To roast the vegetables In a shallow frying pan, heat olive on medium high flame, to this add the mushrooms and saute until the mushrooms are cooked through.
Next add the boiled corn kernels, salt and stir fry along with the mushrooms.
Turn off the flame and set aside.
To make the pasta sauce In a heavy bottomed pan, heat the olive oil with heat over medium.
Add the onion and garlic and sauté until the onion has turned transparent.
This will take about a minute or so.
Once it's cooked through, add the tomato puree, the red chili flakes, salt, sugar, basil leaves and a sprig of rosemary.
Add about 2 tablespoons of water to bring it to a sauce like consistency.Bring the pasta sauce to a brisk boil and allow the sauce to slightly thicken.
Check the salt and adjust according to taste.Once done, add the cooked ziti pasta, roasted mushrooms and corn and toss well to combine for 3 to 4 minutes until the ziti pasta and the vegetables is well coated with the pasta sauce.
Turn off the flame and add half the mozzarella cheese into the pasta and gently mix.
Preheat the oven to 180 degree celsius, in order to bake the pasta.
Next, neatly spoon the ziti pasta mixture into a large serving dish or just into individually ramekins.
Top the baking dish with the remaining shredded mozzarella cheese and sprinkle some dry herbs.Bake this in the oven for about 15 minutes until the cheese on the top has melted.
Remove the Baked Ziti Pasta from the oven and serve hot.
Serve the Cheesy Baked Ziti Pasta Recipe with Roasted Mushroom & Corn along with Garlic Bread With Herb Butter Recipe, Broccoli Salad Recipe with Roasted Onion & Peppers and a dessert of Eggless Choco Lava Cake Recipe and a scoop of vanilla ice cream., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Donna_George/Baked_Cheesy_Ziti_With_Mushroom_Roasted_Corn_and_Olives_-1_1600.jpg, 14
Ingredients: saffron strands mixed milk,passion fruit (pulp needed),curd,cardamom powder (elaichi),caster sugar,chocolate chips

Passion Fruit- Shrikhand Shots Recipe, 1 cup Curd (Dahi / Yogurt),1 Passion fruit - (pulp needed),1 tablespoon Caster Sugar,1 pinch Saffron strands - mixed with 1 tablespoon warm milk,1/4 teaspoon Cardamom Powder (Elaichi),1-2 tablespoon Chocolate chips, 255, Indian, To begin making Passion Fruit- Shrikhand Shots Recipe, put a strainer on a bowl and arrange a thin muslin cloth over it.
 Pour curd in the strainer and tie the edges.
Refrigerate the bowl for at least 3-4 hours.Cut the passion fruit into two halves and scoop out the flesh using a spoon.
We would be adding pulp of 1 passion fruit to our thick curd and will be using the pulp extracted from another passion fruit while assembling our shrikhand shots.After 3-4 hours, all the excess water from the curd would have collected in the bowl.
Squeeze out all the remaining excess water and transfer the curd to a wide bowl.
(Read here to know how you can use the leftover water/whey)Whisk the curd well with the help of a beater.
Add powdered sugar, cardamom powder, kesar mixed with milk and passion fruit pulp.
Whisk well to combine.Assembling Shrikhand ShotsTake 4 shot glasses and add about a teaspoon of passion fruit pulp in them.
Then add the prepared shrikhand in the glasses.Top it up with chocolate chips.
Chill the shots and serve.
If you want, you may add chopped nuts to this shrikhand for the crunchy bite or can even garnish it with chopped nuts.Serve Passion Fruit- Shrikhand Shots Recipe after a festive meal of Matar Paneer Recipe , Whole Wheat Palak Naan Recipe, Saunf Aloo & Dal Kebab Recipe , Saffron Pilaf Recipe  and Yellow Pumpkin Dal Recipe for a complete dinner meal.
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Ingredients: tomato,salt,cumin powder (jeera),cashew nuts,cardamom (elaichi) podsseeds,bay leaf (tej patta),red chilli powder,water,ginger garlic paste,basa fish,lemon,onion,pepper,coriander powder,turmeric powder,kasuri methi (dried fenugreek leaves),cloves (laung),cinnamon powder (dalchini)

Fish Tikka Masala Gravy Recipe, 1/2 teaspoon Turmeric powder (Haldi),1/2 Tomato - chopped,1 teaspoon Cumin powder (Jeera),1 teaspoon Ginger Garlic Paste,5 Cashew nuts,1 cup Lukewarm Water,Salt - to taste,1 tablespoon Kasuri Methi (Dried Fenugreek Leaves),1 Cardamom (Elaichi) Pods/Seeds,2 tablespoon Fresh cream,1 Onion - chopped,1-1/2 teaspoon Coriander Powder (Dhania),2 Cloves (Laung),1 Lemon juice,1/4 teaspoon Turmeric powder (Haldi),1 Bay leaf (tej patta),2 Basa fish - cut into small size pieces,Salt and Pepper - a pinch,1/2 teaspoon Red Chilli powder,1/4 teaspoon Cinnamon Powder (Dalchini), 40, North Indian Recipes, To begin making the Fish Tikka Masala Gravy Recipe, marinate the fish with lemon juice, salt, pepper and turmeric powder and rest it aside for 30 minutes.Pressure cook the onion, tomatoes, cloves, cinnamon powder, cashew nuts with little water.Once done, allow the pressure to release naturally, grind it along with its juice to a smooth paste.Heat a kadai with oil, add cardamom pod, bay leaf and allow it to sizzle.Add in ground tomato paste, sprinkle little salt and cook till the raw smell goes away.Add in all the spice powders mentioned above including cumin powder, coriander powder, turmeric powder, red chilli powder and stir well, cover it with the lid and cook again for another 5 minutes.Add cream, marinated fish pieces, salt to taste, you can add 1 cup of water and cook till the masala comes together.At the end sprinkle little kasuri methi and give it a stir.Serve the Fish Tikka Masala Gravy Recipe along with Naan, Pickled Onions and Beetroot Raita by the side to complete your meal.
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Ingredients: salt,ginger,chana dal (bengal gram dal),avarekalu lilva beans,mustard seeds,ghee,dry coconut (kopra),black peppercorns,curry leaves,water,white urad dal (split),onion,cumin seeds (jeera),sooji (semolina rava),turmeric powder,green chillies,sunflower oil

Karnataka Steel Awarekai Upma Recipe, 1/2 cup Dry coconut (kopra) - grated,1 1/2 cups Avarekalu / Lilva Beans,1/2 teaspoon Mustard seeds,1 teaspoon Whole Black Peppercorns - ,Salt - to taste,1 inch Ginger - grated,1/2 teaspoon White Urad Dal (Split),1 Onion - chopped,6 Curry leaves,1/2  teaspoon Cumin seeds (Jeera),1/2 teaspoon Chana dal (Bengal Gram Dal),1 tablespoon Ghee,1 1/4 cups Sooji (Semolina/ Rava),1 teaspoon Turmeric powder (Haldi),3 cups Water,3 Green Chillies - slit,2 tablespoon Sunflower Oil, 30, Karnataka, We begin making the Karnataka Style Avarekai Upma Recipe, heat a pan on medium flame, dry roast the sooji or rava till it is golden brown and keep it aside.
In a separate saucepan, add water and the avarekalu beans along with salt.
Bring to a single boil and turn off the flame.
Drain the water and keep it aside.In a separate saucepan heat 3 cups water and keep it ready.In a pan, heat oil on medium flame and add the mustard seeds, urad dal, channa dal, jeera seeds and then add the curry leaves, allowing the curry leaves to crackle.
Next add the chopped onions, saute till it is golden brown, next add the green chilies, ginger, turmeric powder and boiled avarekalu beans and give it a toss.Add in the roasted rava and mix it well, once that is done slowly add in the boiling water.
Mix well, check for seasoning by adding salt and crushed pepper.Let it boil and let the rava get cooked.
Once the rava is cooked mix it well and add the grated coconut and a tablespoon of ghee and toss well.
Serve the Karnataka Style Avarekai Upma Recipe along with Coconut Peanut Chutney Recipe and Jaggery Coffee Without Milk Recipe for breakfast.
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Ingredients: salt,mustard seeds,coconut,asafoetida (hing),curry leaves,dry red chillies,cumin seeds (jeera),lemon,almonds (badam),green beans (french beans) trimmed,sunflower oil

Green Beans Salad Recipe, 1 tablespoon Lemon juice,Slivered Almonds (Badam) - for garnish,250 grams Green beans (French Beans) - ends trimmed and cut in half,2 Dry Red Chillies - broken into pieces,Salt - to taste,2 tablespoon Dessicated Coconut,1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,1 tablespoon Sunflower Oil,1/2 teaspoon Asafoetida (hing),7 Curry leaves, 25, Continental, To begin making the green beans salad recipe, first steam the green beans for 4 to 5 minutes till they are just cooked and are still crunchy.
Cool them down.Toast the desiccated coconut in a small pan for a minute or till it just starts to turn brown.Cool and add the coconut to the green beans in a mixing bowl.Heat oil in the heavy bottomed pan.
Add the mustards seeds and once they splutter add the cumin seeds.Add the chillies and sauté for a few seconds.
Take the pan off the heat and add the hing and curry leaves.Add this tadka to the green beans.
Add salt, lemon juice and toss everything together.Keep for half an hour, garnish with the almond flakes and serve.
Serve Green Beans Salad along with Penne Pasta Arrabiata and end it with Mascarpone Fruit Dessert Recipe for a delicious weekend dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Green_Beans_Salad.jpg, 11
Ingredients: salt,red bell pepper (capsicum),cumin powder (jeera),red chilli powder,cloves garlic,virgin olive oil,water,kabuli chana (white chickpeas),parsley leaves,lemon,sesame seeds (til seeds)

Roasted Red Pepper Hummus Recipe, 1/2 teaspoon Cumin powder (Jeera),4 cloves Garlic,1 cup Kabuli Chana (White Chickpeas) - soaked for 8 hours and cooked,1/4 cup Sesame seeds (Til seeds),2 Red Bell pepper (Capsicum) - finely chopped,2 Lemon - juice extracted,1 teaspoon Salt - to taste,1/4 cup Extra Virgin Olive Oil - and a little more,3 tablespoons Water,1/2 teaspoon Red Chilli powder,3 tablespoons Parsley leaves - freshly chopped, 50, Mediterranean, To begin making the Roasted Red Bell Pepper Hummus Recipe, prep all the ingredients and keep them ready.To cook chickpeas - soak it for eight hours or overnight.
Add the soaked chickpeas in the pressure cooker with water at least 2 inches above the level of chickpeas and some salt.
Pressure cook for about 40 minutes until the peas are very soft.
 Allow the pressure to release naturally, as the chickpeas will continue to cook while the pressure is there.Into a small jar of the mixer grinder, add the sesame seeds and water and blend to make a smooth paste.
Keep this aside.
This is the quick tahini paste.Heat oil in a pan, add the red capsicum slices and roast on medium high heat until it has softened.
It needs to get a nice roasted texture with brown spots.
 Keep this aside.
Our final step.
Add the cooked chickpeas, garlic, roasted peppers, sesame paste (tahini), salt, lemon juice, cumin powder, red chili powder, olive oil and just a little water into the food processor or large jar of mixer grinder.Blend all to make a smooth hummus.Transfer hummus to a serving bowl.
 Stir in the parsley leaves and serve.
Storing Hummus: Store the hummus in an airtight container and refrigerate for 4 to 6 days.
Use a few tablespoons of it as and when required and refrigerate again.Serve the Roasted Red Pepper Hummus along with Pita bread or over a cracker or as a spread on your bread for a protein boost., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/0-Archana/2-Roasted_Red_Bell_Pepper_Hummus_Figaro_Extra_Virgin_Olive_Oil-2.jpg, 11
Ingredients: salt,butter toasting,wheat brown bread,green chilli,coriander (dhania) leaves,chaat masala powder,sweet chutney (date tamarind),onion,potato (aloo),green chutney (coriander mint)

Chaat Masala Mashed Potato Toasted Sandwich Recipe, Salt - as required,4 tablespoons Green Chutney (Coriander & Mint),Butter - for toasting,1/4 cup Coriander (Dhania) Leaves - finely chopped,1 Onion - finely chopped,4 tablespoons Sweet Chutney (Date & Tamarind),Chaat Masala Powder - as required,3 Potatoes (Aloo) - boiled and peeled,2 Green Chilli - finely chopped,8 Whole Wheat Brown Bread, 35, Fusion, To begin making the Chaat Style Mashed Potato Toasted Sandwich Recipe, firstly peel the boiled potatoes and mash them up in a mixing bowl.Add the rest of the ingredients mentioned under "For the filling" including green chilli, onions, coriander leaves and salt into the bowl.
Using a potato masher or fork and combine all the ingredients, by mashing up the potato.Arrange the bread slices on a cutting board and spread some butter on each of the bread slices.
Next, spread a layer of Coriander-Mint Chutney and a layer of Dates-Tamarind Chutney over 4 slices.Add a layer of the mashed potato filling over the chutney, carefully spreading it.Sprinkle some chaat masala over it.
Place the slices of bread that do not have chutney, over the potato filling and press gently.Grill the sandwiches in a panini press or sandwich toaster until golden brown.
Serve the Chaat Style Mashed Potato Toasted Sandwich Recipe for your tea parties along with a hot cup of Adrak Chai.
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Ingredients: salt,vegetable stock,cumin powder (jeera),white pepper powder,paprika powder,brinjal (baingan eggsplant),virgin olive oil,onion,tomato choppes,white garbanzo,cloves (laung),cinnamon powder (dalchini)

Moroccan Eggplant And Garbanzo Stew Recipe, 1.5 cups White garbanzo - boiled,3 Cloves (Laung) - finely chopped,2 teaspoon Extra Virgin Olive Oil,Salt - to taste,2 Tomatoes - finely choppes,1 teaspoon Cinnamon Powder (Dalchini),1 teaspoon Paprika powder,1 Onion - finely chopped,1/2 teaspoon White pepper powder,2 cups Vegetable stock,100 grams Brinjal (Baingan / Eggplant) - cut into small pieces,2 teaspoon Cumin powder (Jeera), 40, African, To begin making Eggplant and Garbanzo Stew Recipe, clean and cut the eggplants, and keep it soaked in water until further cooking.Wash and soak the garbanzo (chickpeas) overnight, in the morning pressure cook with enough water for 3 whistles of till al dente and keep aside.Heat olive oil in a pan, add the finely chopped garlic and saute till it turns golden colour.Add the chopped onions and saute until it turns translucent.Drain and add the eggplants and saute for 2 minutes.Add the tomatoes and cook until it turns soft.Once the tomatoes are soft and mushy, add cinnamon, paprika, white pepper powder, cumin powder, and saute until the spices are cooked and releases their flavour into the recipe.Season with salt, add the vegetable stock and bring it to a rolling boil.Add the boiled garbanzo (chickpeas), and simmer for 10 minutes.
Switch off the heat when the stew becomes thick and flavourful.Serve the Eggplant and Garbanzo Stew Recipe along with couscous, or steamed rice and Moroccan Fennel, Roasted Beet & Citrus Salad or as a meal in itself for a protein enriched weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Eggplant_and_Garbanzo_Stew_Recipe.jpg, 12
Ingredients: milk,water,sugar,vanilla,caster sugar,eggs

Creme Caramel Flan Recipe (Caramel Custard), 4 Whole Eggs,250 ml Fresh cream,1 teaspoon Vanilla Extract,200 grams Sugar,100 grams Caster Sugar,200 ml Milk,50 ml Water, 45, French, We begin making the Creme Caramel Flan Recipe (Caramel Custard) by preheating the oven to 150 C.
Prepare the ramekins by greasing them with butter.Method For the caramel:Combine the water and sugar in a saucepan and place it over medium heat.
Stir continuously until the sugar melts into a liquid.
Once the sugar is completely melted, turn the heat to low and allow the sugar to bubble, with occasional stirring until the color is a golden brown, thick and runny like honey.Turn off the heat and stir in 2 tablespoons of water.
Gently distribute the caramel a teaspoon at a time to coat the base of each one of the ramekins.Method For the custard:In a large high-walled bowl; whisk all the eggs until whites and yolks are combined.
Combine the sugar, milk and cream in a heavy bottomed saucepan and place for medium heat.
Stir the mixture until the sugar melts and turn off the heat.
Gradually beat in the whisked eggs into the milk mixture, whisking continuously as you pour.
Stir in the vanilla extract and whisk well.
 Run the mixture through the sieve to remove any traces of lumps that got formed while combining the eggs into the milk.
Pour this into the prepared caramel lined ramekins.
Place the filled ramekins on a roasting tin/ tray filled with hot water enough to come two-thirds of the way up the dish.
Place the whole thing on the centre shelf of the preheated oven and bake for 45 minutes to one hour, until the custard is set in the centre.The way to rest is when you shake the ramekin gently, the custard should feel firm, slightly wobbly and springy to the touch.
Once done, remove the ramekins from the roasting tray and allow it to cool completely at room temperature.
Once cooled cover the ramekins with a cling film and refrigerate for at least 6 hours before turning out into the platter.
When you're ready to serve, run a palate knife around the edges of the ramekins to loosen it around.
Place the serving plate on top of the ramekin and then turn the whole thing upside-down and give it a shake.You will notice the delicious set Crème Caramel, Caramel Custard or Caramel Pudding is surrounded by a pool of golden caramel sauce on the platter.
You can optionally serve it along with whipped cream on the top.Serve the Creme Caramel Flan Recipe (Caramel Custard) as a comforting Dessert after your dinner meal., https://www.archanaskitchen.com/images/archanaskitchen/Dessert_Puddings/Creme_caramel_custard_pudding_caramel_custard_Recipe_shutterstock_170464598.jpg, 6
Ingredients: salt,kalonji (onion nigella seeds),sugar,flour (maida),sunflower oil

Elo Jhelo Nimki Recipe, 1-1/2 cups All Purpose Flour (Maida),Salt - to taste,1 teaspoon Kalonji (Onion Nigella Seeds),Sunflower Oil - to cook,1/2 teaspoon Sugar, 55, Bengali Recipes, We begin making Elo Jhelo Nimki Recipe with taking maida, oil, Kaala jeera, salt and sugar all together in a large mixing bowl and kneading with the help of water to make a smooth dough.
Allow the dough to rest for half an hour.
Remember that the dough should not be very soft or very tight.Now make equal size of balls and roll each ball into circle with a diameter of about 5 inch.Cut the circle into half using a knife.
Leaving one cm from each edge, make parallel slits in one cm gap in both the half circles.Now hold both the ends and give a twist to those cuts and lock both the edges by pressing with fingers to shape them.
Repeat the above step for the remaining dough.Meanwhile heat enough cooking oil for deep frying.Carefully drop each of the nimki and fry elo jhelo in batches till golden and fry them on medium heat to avoid burning.Store them in airtight container once they cool down to room temperature.
Serve Elo Jhelo Nimki Recipe along with Baked Mathri Recipe (Non Fried Tea Time Snack) and Bengali Special Chocolate Sandesh Recipe for your guests during this festival season or otherwise., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/jhumu.here-gmail.com/Elo_Jhelo_Nimki_recipe_edited.jpg, 5
Ingredients: salt,tamarind water,coconut,mustard seeds,green moong sprouts,water,curry leaves,dry red chillies,onion,turmeric powder,sunflower oil

Muga Ambat Recipe, 1 cup Fresh coconut - grated,1 cup Green Moong Sprouts,Water - as required,3 Dry Red Chillies,Salt - to taste,1 teaspoon Mustard seeds,6 Dry Red Chillies,1 tablespoon Sunflower Oil,1/4 teaspoon Turmeric powder (Haldi),1 Onion - thinly sliced,1 sprig Curry leaves,3 tablespoon Tamarind Water, 50, Coastal Karnataka, To begin making the Muga Ambat recipe, Grind coconut, dried red chilies with little water into a paste.
Keep aside.Boil sprouted green gram in enough water with turmeric powder and little salt until it’s cooked.
The green gram should be tender but firm, do not make it mushy.Now add the ground coconut mix into the cooked green gram and continue to cook for about 15 minutes on medium flame.Add tamarind juice and continue to cook for another 8 minutes.In another pan heat oil.
First add onion slices and fry until golden brown.
Remove from flame keep aside.
Add mustard seeds and let it splutter.
Then add the dried red chilies, curry leaves, mix and turn off flame.Add the tempering to the curry.
Turn off the flame.
Serve Muga Ambat along with Whole Wheat Lachha Paratha and Bhindi Raita for a weekday lunch or dinner.
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