03:25This is a small side which is a small side which is a small side which is a small side, just in this stage, now you can sit here and put a masala on the side.
03:32This is a haldi powder, lalmit powder and two chumach and I have a dhaniya powder.
03:37This is a basic masala, don't you?
03:40If you don't have a chance to put this gravy color on the side, then no, this is not.
03:46When you put this masala on the side, the color will be different.
03:50Now, the masala on the side will be different.
03:57Now, the masala on the side will be different from the side and the side.
04:03The masala on the side will be very fast, it will not last time.
04:07So, if you want to put it in a medium low flame,
04:12that's the taste of the restaurant, so you can add two chambach and dhudh ki malayi
04:17if you can skip it, then you can leave it on your side. Within 5 minutes, it will be
04:23like this, that the taste will be a bit different, but the gravy will be a bit different.
04:28So, you can do it on the side, so you can add low flame, until you can fry it.
04:35So, I've got 8 onions and cut them out. You can cut them out.
04:40but if you can try it properly,
04:46then the skin is a big deal.
04:48You can add a little bit of the skin,
04:50and the skin will be brown.
04:53You should have to take a look at it.
04:55You can add the skin to the skin.
04:57The skin will be good.
05:00You can add the skin to the skin,
05:03and the skin will be good.
05:05You can add the skin to the skin.
05:07the masala is on the top of the masala.
05:09I had a little bit of a curry and a curry
05:12and a curry and a curry.
05:14The taste is different.
05:16Just the undies of roasts are the same.
05:18Now I will show you the gravy.
05:20I will show you the gravy.
05:23It is like this.
05:26Then the rest will be the rest of the gravy.
05:29Now, when you add the undies,
05:31you will need to add more and more.
05:33You will need to add some water.
05:34in which your gravy will be set and under the end of it will be complete.
