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This tastes really good
Published On: 05 Jun 2014
Grind the coriander leaves, green chilies, onion, garlic and some salt to a fine paste.
Heat oil in a kadai and add the ground masala paste, kokum and ½ cup water and cook covered on a low flame till the oil separates from the masala.
Add the Bombay duck pieces and 4 - 5 tsp water and cook uncovered for 2 - 3 minutes.
Serve with roti / rice.
North Indian style kuruma...
spicy and yummy chicken curry...
Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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