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7 Mar 2012

Xoriyohor Khar Chutney

  • Mustard Seed - 100 grams
  • Ginger - 25 grams
  • Green Chilli - 4-5
  • Baking Soda, Salt and Mustard Oil
  • Keep the Mustard seeds in water for 20-25 minutes and make a paste with Ginger and some Green chillies
  • Heat a cooking pan and add the paste with 2 Green chillies and Salt
  • Add Baking soda (1-2 pinch/es) and one cup Water
  • When the gravy become thick add some Mustard oil and mix well
  • Done

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