Wash the curry leaves and grind it with a little water to a smooth paste. Make tamarind extract by mixing a fistful of tamarind pulp with 2½ cups of water. Heat a pan with oil and add all the ...

This includes the warm, aromatic flavors of cinnamon, cardamom, star anise, and tamarind combined with ... needed for the ...

Place the tamarind paste, maple syrup ... Cut out the center rib of each collard-green leaf, dividing the leaf in half. Place 1 half-leaf on a cutting board with underside face up.