Izithako: AMANZI | पानी 3 IIKOMBE, I-CAROM SEEDS | अजवाइन ½ I-TSP, I-CHILLI ELUHLAZA | हरी मिर्च 7-8 NOS. (IQHELEKILEYO), IMBEWU YEKUMIN | Isiqendu ½ TSP, SALT | नमक UKUNCACA, IKORINDER ENTSHA | हरा धनिया ISANDLA (IQINIWE), I-OLI YEGROUNDNUT | मूंगफली का तेल 2 TSP, IRICE FLOUR | चावल का आटा 1 CUP, PAPAD KHAR | पापड़ खार ¼ TSP, SALT | नमक UKUBA KUFUNEKA, I-OLI YEGROUNDNUT | मूंगफली का तेल

Ukukhonza: METHI MASALA | मेथी मसाला, GROUNDNUT OLI | मूंगफली का तेल

Indlela: Kwi-kadhai engabambekiyo yongeza amanzi, imbewu yecarom, itshilisi eluhlaza, imbewu ikumin kunye netyuwa, layita ilangatye, gquma i-kadhai kwaye uzise amanzi ukuba abile. Xa amanzi sele ebile yongeza i-coriander entsha kunye neoli ye-groundnut, vumela amanzi abilise imizuzu emi-3-4. Kwisitya esahlukileyo sefa umgubo werayisi, emva koko wongeze ipapad khar emanzini kwaye ngokuthe ngcembe wongeze umgubo werayisi ngelixa udibanisa nepini yokuqengqeleka. Qhubeka uvuselela ngamandla de udibanise wonke umgubo, qiniseka ukuba akukho ziqhuma, ungasebenzisa i-spatula ukuqinisekisa ukuba. Pheka phezu komlilo ophantsi kangangemizuzu emi-2-3 de yonke into ihlangane njengentlama, uze ungcamle kwaye ulungelelanise ityuwa ukuba kuyafuneka. Cima ilangatye, vala ikhichu kwaye uyibeke ecaleni ude ulungise umphunga. Gcoba ioli kwisitya somphunga & udlulisele ikhichu kuyo, usasaze ngokungalinganiyo kwipleyiti, uyibeke kwi-steamer & steam imizuzu eyi-8-10. Xa sele ishushu, yiphakele ishushu kwaye uyigalele ngemethi masala – ioyile yamandongomane. Ikhichu yakho ekhawulezayo nelula ilungile.