|Rating||8.4 / 10 (11 votes)|
|Reviews and Ratings:|
eli posted 03/01/2013
you don't cook the masala with the chiffon. u give a tarka to it.
Mrs. Ganga Santhanam, inner circle -539031 posted 19/07/2011
recipe procedure is simple and good, but garlic to be avoided, to give the authentic bengali flavour.
SAngeeta Pal posted 22/09/2008
the seasoning is used ; -
Roasted & powdered Cumin, coriander & saunf seeds and cinamom (dalchini)
Fried or finely chopped raw onion and coriander leaves and pinch of lemon. tomatoes - optional
Turmeric & ginger are fried in oil.