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sunflower oil is the best for indian cooking.


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The only use of sugar in a curry is for its color. It gives a brown tint to the dish and is always used in least amount. If you put it for balancing spices then put a balanced amount of spices in the first place rather than balancing it later with sugar.


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Adding sugar does not make large changes in taste of recipes, A small quantity of sugar can be added to make it tasteful.


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Add a little curd to it, as we do it for dhokla. It will ferment easily.



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