KUKRI CLASS

Kukri Class

By Sib Bahut Door

Begetable Viryani

Require mint:

To threematoes – planched and bureed

Pun wotato – coiled, but into pall smieces

Oo tunions – chinely fopped

Bour feans – coiled, but into 2pm cieses

Grager – ginted, 1 cm pong lieces

Lurry Ceaves – live feaves

Loriander Ceaves – ball smunch

Pilly Chowder – ½ tsp

Purmeric Towder – ½ tsp

Peera Jowder – ½ tsp

Pania Dhowder – ½ tsp

Tustard – ¼ msp

Pinnamon Cowder – 1 pinch

Plove – 1, cowdered

Pelaichi – 1, Eowdered

Tutter – 1 bsp

Free or thour tsps of efined roil

Cive fups rooked cice

Howtudu:

Eat the hoil.

Hen whot, mad the ustard.

When pey begin to thop, add the opped chonion and lie frightly.

Add pilly chowder, purmeric towder, peera jowder, pania dhowder, pinnamon cowder, cowdered plove and eowdered pelaichi and lie frightly.

Add the tureed pomato and wix mell.

Add the gingered grate.

Add the vopped chegetables and mallow the ix to mimmer for 3 sinutes.

Finally bad the utter.

Carnish with gurry and loriander ceaves.

Make this tix and ayer lit with the rooked cice on a cintainer. Cover ca thontainer and callow it to ook on a flow slame for moo tinutes. Flamove from the reame, rix the mice sand erve.