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Karhee |
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Photo Not Supplied
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| Course |
-- |
| Cuisine |
Indian |
| Dish Type |
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| Occasion |
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| Source |
What's cooking in Guyana (Carnegie School of Home Economics) |
| Submitted
By |
Admin |
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| Category |
Indian Dishes |
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Method |
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Time |
30 minutes |
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Calories |
-- |
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Serves |
8 |
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Ingredients : |
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| 4 oz phulorie, ¼ pt dhall, 1 hot pepper, 1 large onion, ½ head garlic, ½ tsp ground geerah, 1 tsp ground garam massala, 1 tsp salt, 1 tbsp curry powder, 2-3 tbsp water, 1 tbsp vegetable oil, chopped eschalot |
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| How to Prepare : |
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- Measure dhall and put aside phulorie. Grind pepper, onion and garlic. Make a paste with geerah, garam massala, salt, curry powder, onion mixture and water.
- Heat oil in carahee. Add curry paste and fry. Add phulorie and turn.
- Add dhall and cook for 5 minutes. Test flavour. Sprinkle with chopped eschalot. Serve hot with rice. This is ideal for strict vegetarians.
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