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2 cloves garlic, peeled http://www.aplushomeimprovements.com/article/global.php?mis=kosovarja-numri-i-fundit kosovarja numri i fundit
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½ cup water how to get samples of viagra
½ – 1 teaspoon garam masala
1 teaspoon amchoor powder (sundried mango powder)
1 large, firm tomato, cut into 8 wedges
2 sprigs coriander leaves
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2. Blitz the ginger and garlic in a small mixer and set aside.
3. Heat the oil in a pan. Add the cumin seeds and let them splutter for a few seconds (be careful not to burn them).
4. Add the onion and fry until it starts to brown. Add the ginger-garlic paste and red chilli, and cook for another minute or so.
5. Now add the cauliflower stems and stalk (but not the leaves), salt and turmeric powder. Sauté for a couple of minutes.
6. Pour in the water, cover and cook for 15-20 minutes until the vegetable is tender.
7. Add the remaining spices, tomato, and the leaves. Cover and cook for another 5 minutes.
8. Garnish with coriander sprigs, and serve hot with roti or naan.
Makes 2 portions
Bengali potato peel stir-fry