Bhavnagari Chillies ( Faraal Recipe)
by Tarla Dalal
Added to 64 cookbooks
This recipe has been viewed 50811 times
- Heat the oil in a non-stick kadhai and add the sesame seeds and cumin seeds.
- When the seeds crackle, add the waterchestnut flour and cook on a slow flame for 2 to 3 minutes, while stirring continuously, till the flour is cooked.
- Add the bhavnagri chillies, lemon juice and rock salt and cook on a slow flame for 5 minutes, stirring once in between.
- Serve immediately.
- If refrigerated, it stays fresh for 2 to 3 days, but remeber to re-heat before serving.
Nutrient values (Abbrv) per serving
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