Roast the cumin seeds lightly and powder to a fine paste with the red chillies and half the fenugreek and garlic. Chop the ginger, green chillies ...

Peel the mango and cut it into small chunks. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy. Drain, mash well and set ...

Peel the mango and cut it into small chunks. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy. Drain, mash well and set aside ...

Apply salt to the bhendi and deep fry in hot oil till dark brown and set aside. Heat 2 tsp oil and add the mustard seeds, ginger, green chilles, ...

Scrape the skin of the gourds till smooth and wash them. Cut lengthwise and remove the seeds. Cut them into large half-rounds. Smear salt on them ...

Fry all the masala ingredients in a little oil, drain and blend into a smooth paste.Set aside. Open a small can of cubed pineapple and drain the ...

Blend together the coconut, tamarind, peppercorns, dalia, green chillies and the ginger. When it's almost smooth in texture, add the garlic, salt to ...

Blend all the above to a smooth paste adding a little water. Can be refrigerated for about 1-2 ...

Heat some oil and add the dhals, curry leaves, hing, methi and red chillies. Fry till done. Add this to the coconut and tomato and blend into a ...

Fry all these in a little oil, one by one. Blend to a smooth paste using a little ...