Cooking Steps

1. 

   Step1:Ginger peeled and sliced. Garlic peeled and sliced and put into a large basin. Yellow onion is also put into a large basin. Green mango needs to buy Guangxi green mango. Green skin and white meat. The more raw it is, the better. It must be hard. Peeled and sliced into small pieces (as shown in the picture). Wash coriander and filter water for standby.

2. 

   Step2:All materials except coriander are put into the basin. There is no Cherry Radish that can not be left. If you put it, you can even half the skin and all the two can be removed.

3. 

   Step3:Noodles with chil

4. 

   Step4:Add sea salt, black pepper, garammasala. This is a spice from India. This seasoning and mustard oil are the soul of this dish. It must be put.

5. 

   Step5:Sea salt and black pepper only need a little. Sprinkle a little

6. 

   Step6:Pour in the mustard oil purehuatardoil. Be sure to buy Indian. It has a unique flavor. Taste it. It's a little yellow mustard. Wear a glove and grasp it with your hand

7. 

   Step7:Put it into a pre disinfected bottle. Make sure there is no peculiar smell. Blanch it with boiling water several times. Otherwise, if there are bacteria, the pickle will fail. Seal it with coriander. Indian mustard oil is available online.

8. 

   Step8:Refrigerate in summer. Remove the coriander 24 hours later. The purpose of coriander is to increase the flavor.

9. 

   Step9:This is the Indian hamburger I made with pita (a kind of hollow pancake in India). It's said that Indians often eat it. It's stuffed with beef patties, tomatoes, kuju, lettuce and achaar. One is full.

10. 

    Step10:This is a stir fry with garlic, onion, Cherry Radish, mango and purple cabbage in achaar. It's especially delicious when you stir fry. It lasts for a long time.