When the seeds begin to pop, add the curry leaves, sliced onions, and dry chillies. Mix well. Reduce the heat to medium and add the garlic and fresh green chillies. Sauté the onions until they turn ...

Chef Dipesh Shinde of Kanyakumari, one of New York City's top Indian restaurants, shared his steps for making the crunchiest ...

Heat some oil in a pressure cooker and fry onion and green chilies until they are soft. Add the ginger-garlic paste to it.