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Tie the coriander seeds, cumin seeds, bay leaves, dagad phool, cinnamon, cloves, pepper and cardamoms in a small muslin cloth and secure the ends to form a small pouch. Add the chopped onions and the spice pouch along with salt as per taste. Narhari cooked overnight on a slow fire and served for breakfast is delicious.

Cardamoms (green) As per taste Salt How to make paaya nahari: Clean and cut the paaya into three pieces.

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Onions 1 tblsp Coriander seeds 1 tblsp Jeera 4 nos.

Cook the gravy on slow fire, preferably over charcoal for 4 to 5 hours.

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