It can be made in a large amount and kept in the
refrigerator. It can be then reheated and consumed within a week. This
Rajasthani dry delicacy lasts for several days even without refrigeration and
tastes best if consumed a day or few hours after cooking. For the recipe read:
http://www.indianetzone.com/75/gunda_ki_sabzi.htm
Popular Posts
-
Types of Religion in India originated in Indian sub-continent. India is the land of spirituality and philosophy and is considered to be t...
-
Rajasthan is rich in flora and fauna . The flora and fauna of Rajasthan supports all kinds of animal species and forests. From the world...
-
Gupta sculptures mirror the artistic talent that was predominant in the Gupta Dynasty. The Gupta Empire in India developed its own idi...
Markhor in India
The Markhor, scientifically known as Capra falconeri, is a wild goat species recognized for its striking appearance and impressive horns. ...