Kairi Sauce


Kairi Pulp: 2 bowls
Onion: 1 piece
Ginger Garlic Paste: 2 table spoons
Black pepper powder: half a spoon
Sugar: 1/3 bowl
Salt: 2 table spoons
Tejpan: 2-3


1: Bake the Kairi and get the pulp out.
2: Add onion, ginger and garlic paste in it and mix it for a while on a low flame.
3: Grind the whole mixture in a mixer and clean it up.
4: Add the remaining ingredients in the paste and cook until it turns thick.
5: Cool and store the sauce.

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