Kemar recipe full of kimara in different flavors

We used to make Bengalis to eat as bitter vegetables. Various foods are cooked in different places around the world. But the recipe with curry and meat. Feeling weird? But in northern India, especially in Punjab, Kashmir and Pakistan, but with a sling of meat or kimar fill is very popular terms. Learn that recipe.

Whatever it takes:

Moti khima 2 cups, curla 5, salt to taste, turmeric powder half teaspoon, oil 5 tablespoons of onion, 4 teaspoons, 1 teaspoon of cumin seeds, 1 tablespoon of ginger-garlic paste,
Tomato 3-4 medium, red chilli powder by 2 teaspoons,

1 teaspoon of mango powder, 1 teaspoon of hot spicy powder, 1 teaspoon of leaves, 3 tablespoons of raw chili, 1 spoon of lemon juice, 1 lemon juice

Methodology:
Take out the peeled peel and slice the leaf. Keep the spoon yellow, and keep it at least 15-20 minutes. Mix it with a bowl of minced 1 cup of water. Heat 2 tablespoons of oil in nonstick pan. Bake two onions.

After that the oil should be given to heat the oil. Heat the syrup, add the onion and grate it for 1 minute. Now give 2-3 tablespoons of water to ginger-garlic water. Keep stirring until the juice is smoked. Sprinkle half a tablespoon of red chilli powder, a quarter spoon of turmeric powder, half a spoon of yogurt, half a spoon of hot spices, and stirring till oil leaves. Let the sesame beats with ketchup. Take the mint leaves, salt and mix well.

Nun, mixed with yellowish-dried water, washed thoroughly by drying it with tissue paper. Tie the inside of the karla full of yarn. Leave the rest of the oil filled with nonstick pans to fill the oil. Stir on onion and raw leeks. Once cooked, add Amchoor, Chut spices, lemon juice and hot spices powder and slice them in a sloping place for 3-4 minutes.

Sprinkle the mint leaves and spread it over the remaining kimara.