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@u3er_2881: #BERNARDDOWD // Idk how I feel about the edit, but I ABSOLUTELY LOVE THE ART SO MUCH, the idea of Bernard in the Court Of Owls is such a cool concept and I PRAY Dc will do something like this. 🙏 Credit to the artist: @☆Tess Larsson🍓🍒 #absoluteuniverse #courtofowls #robin #timdrake

🍔: Noey ➳
🍔: Noey ➳
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Region: AU
Saturday 02 May 2026 09:00:05 GMT
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Comments

gothamcherry_z
🍒𝓖𝗈𝘁𝗁𝗮𝗆𝓒𝗵𝖾𝗋𝗋ۣ𝘆_𝒛 :
oh porfavor. suena muy interesante y a DC le hace falta darle más profundidad al personaje de Bernard 💔
2026-06-04 20:23:46
1
m.marigolds
🌼 :
Absolute Timberrr
2026-05-02 16:05:47
269
thedemigoddude
thedemigoddude🍉📚 :
OMG I LOVE THIS I LOVE THIS
2026-06-03 02:37:34
1
grays182710
Gray :
wait whats the lore ideas for this?? is this a court of owls mask or an i tweaking
2026-05-02 22:41:47
20
arsonexz
#1 Bernard Dowd Lover :
post #284 added to my bernard dowd folder
2026-05-04 01:52:48
17
345ratsinaskinsuit
#1 stephcass enjoyer :
what a wonderful video twin
2026-05-02 09:09:06
28
gabycn17
Gaby C.N 17 :
If Bernard was crazier and a tad evil, he would so have restarted the court of owls or another cult for Tim
2026-05-03 17:26:47
19
i.l1ke.br3ad
☆ ASTRA ☆ :
it's giving hunter fron toh...
2026-05-29 20:54:02
1
red.robin.yummm
Red Robin (Yummm) :
I need more of this in my life
2026-05-02 17:28:17
17
studioussofiia
Barbara Gordon Connoisseur :
This is so cool
2026-05-29 06:24:52
1
lvckpvnk
🕸️✩˖𖦹｡Zelica Zeveri｡𖦹˖✩🕸️ :
This au is so SICK waiter more of these, pls!
2026-05-20 01:02:04
2
pr1nc3yy._
#1 Gris Rubion Fan :
…. MEOWWWW
2026-05-02 09:06:04
4
missnoname1413
MissNoName :
I need ten fics rn
2026-05-05 00:03:15
4
leafysunshine42
holy hyperfixation Batman! :
asdfghjkl HIM
2026-05-03 16:56:09
1
tess.larsson4
☆Tess Larsson🍓🍒 :
OMG THIS IS SO GOOOD
2026-05-02 14:08:00
2
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the food i grew up with • ep 2 - hyderabadi khatti dal & tala hua gosht ingredients: 1 cup toor dal 2 cups water 2–3 green chillies 1 tsp red chilli powder 1/4 tsp turmeric powder salt to taste 3/4 tbsp ginger garlic paste 2 medium tomatoes (or 1 large), chopped 1/4 cup tamarind concentrate cilantro, chopped curry leaves 2–3 green chillies, slit for bagaar: oil 2–3 garlic cloves 3–4 dried red chillies 1 heaped tsp cumin seeds for tala hua gosht: 400g boneless beef or mutton, small cubes 1 tbsp ginger garlic paste 1/4 tsp turmeric powder 1 tsp red chilli powder salt to taste 1.5 cups water 4–5 tbsp oil 1 heaped tsp ginger garlic paste curry leaves green chillies, slit extra red chilli powder cilantro, chopped method: 1. add dal, water, green chillies, red chilli powder, turmeric, salt, ginger garlic paste, and tomatoes to a pot. 2. cook until the dal and tomatoes are completely soft. you can pressure cook for 2 whistles, then simmer for 5–7 minutes. 3. mash the dal until smooth. don’t use a hand blender. 4. add tamarind concentrate. adjust based on how strong your tamarind is, it shouldn’t overpower. 5. add cilantro, curry leaves, and slit green chillies. bring to a boil on high for 3–5 minutes so everything comes together. add water if needed. 6. for the bagaar, heat oil and add garlic, dried red chillies, and cumin seeds. let it splutter and the garlic turn golden. 7. pour this over the dal and mix. finish with more cilantro. 8. for the gosht, pressure cook meat with ginger garlic paste, turmeric, red chilli powder, salt, and water for 2–3 whistles, then simmer 15–20 minutes until tender. 9. cook off any leftover water. 10. in a pan, heat oil, add ginger garlic paste, then add the meat. 11. fry on medium to high until browned and slightly crisp. 12. add curry leaves, slit green chillies, and more chilli powder to taste. finish with cilantro and serve with rice, ghee, and papad #khattidal #hyderabadifood #foodigrewupwith #talahuagosht #indiancooking
the food i grew up with • ep 2 - hyderabadi khatti dal & tala hua gosht ingredients: 1 cup toor dal 2 cups water 2–3 green chillies 1 tsp red chilli powder 1/4 tsp turmeric powder salt to taste 3/4 tbsp ginger garlic paste 2 medium tomatoes (or 1 large), chopped 1/4 cup tamarind concentrate cilantro, chopped curry leaves 2–3 green chillies, slit for bagaar: oil 2–3 garlic cloves 3–4 dried red chillies 1 heaped tsp cumin seeds for tala hua gosht: 400g boneless beef or mutton, small cubes 1 tbsp ginger garlic paste 1/4 tsp turmeric powder 1 tsp red chilli powder salt to taste 1.5 cups water 4–5 tbsp oil 1 heaped tsp ginger garlic paste curry leaves green chillies, slit extra red chilli powder cilantro, chopped method: 1. add dal, water, green chillies, red chilli powder, turmeric, salt, ginger garlic paste, and tomatoes to a pot. 2. cook until the dal and tomatoes are completely soft. you can pressure cook for 2 whistles, then simmer for 5–7 minutes. 3. mash the dal until smooth. don’t use a hand blender. 4. add tamarind concentrate. adjust based on how strong your tamarind is, it shouldn’t overpower. 5. add cilantro, curry leaves, and slit green chillies. bring to a boil on high for 3–5 minutes so everything comes together. add water if needed. 6. for the bagaar, heat oil and add garlic, dried red chillies, and cumin seeds. let it splutter and the garlic turn golden. 7. pour this over the dal and mix. finish with more cilantro. 8. for the gosht, pressure cook meat with ginger garlic paste, turmeric, red chilli powder, salt, and water for 2–3 whistles, then simmer 15–20 minutes until tender. 9. cook off any leftover water. 10. in a pan, heat oil, add ginger garlic paste, then add the meat. 11. fry on medium to high until browned and slightly crisp. 12. add curry leaves, slit green chillies, and more chilli powder to taste. finish with cilantro and serve with rice, ghee, and papad #khattidal #hyderabadifood #foodigrewupwith #talahuagosht #indiancooking
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