Today I’m going to write the recipe of very colorful, flavorful Kandhari aloo curry/subji, which I prepare very often. I learnt this curry/subji from one of Ms. Nita Mehta’s cook book. It is a zero oil┬árecipe. I have moderated it to some extent. Goes very well with any kind of roti, Phulka, chapati, dosa/dosay. Afghanistan
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