fresh coriander leaves, salt to taste, oil as needed, half a teaspoon of ajwain (carom seeds), a pinch of turmeric, half a teaspoon of jeera (cumin seeds), and half a teaspoon red chilli powder.

We cooked veggies for one and a half minutes on medium flame. Ensure we retain the crunch. Now, we will add sauces- red chili sauce ... Remove from heat. 9. Chilli Idli Fry must be served hot. Serve ...

asafoetida and red chilli paste. Keep stirring until red colour develops. 5. Add one - litre of water to this mix and keep on full flame. 6. Now, place the spices - cardamom, cinnamon, fennel ...