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Cook the vegetables. Heat oil, mustard and saute curry leaves and onion till it turns brown. Add tomato and saute a little while longer. Add Aachi Vegetable Masala and stir well. Add cooked vegetables and sufficient water and boil. When the gruel is nearly dry, add coconut milk and stir well. Remove from fire before boiling and serve hot.
Coriander, Red Chilli Powder, Dry Mango, Black salt, Cumin, Green Cardamom, Black Pepper, Fenugreek, Clove, Cinnamon, Carom Seeds, Nutmeg, Ginger, Garlic, Mace, Black cardamom, Turmeric, Salt, Mint, Fennel, Black cumin and Dry Fenugreek leaves.
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