Acha, I read that recipe for beef fry with coconut slivers and thought—saaramilla, but where is the curry leaves fried in the same oil? At home we save the last of the coconut oil from the morning dosa to crackle the leaves and dried red chillies before tossing the meat. That little ritual is what separates a sadhya from a sad dinner, ha! Let’s see if your version holds up to the chai crowd at Snip & Sip—I’ll bring a plate on Friday.
#italy#cooking
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