
100 gms Sangar 1 Bay Leaf 4 tablespoons of Mustard oil five to six Red chilly (dry and sabut) 1 teaspoon Mustard (grounded) 1/2 cup Curd 1 pinch Hing 5 teaspoon Amchur (dry and sabut) 1/2 teaspoon Jeera Water for soaking 1 cup Water 1/2 teaspoon Red chilly powder 1/2 teaspoon