Pickles Of India : Dhonepatar & Tetuler Pickle
1. Add everything in a blender except oil and blend it to a smooth puree.
2. Heat oil in a pan pours the heated oil on the paste.
Ananya Banerjee
Ananya is a successful home chef, cookbook author, food stylist and consultant. She is known for her unique pop-ups that focus on Ethiopian as well as Bengali and Odisha food. Ananya-r Rannaghor is her tribute to lost and rare recipes of her home state.
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