@insafclothhouse01: Orignal Chaina Pathi with palachi duapata 🩵 watsapp #0322_8535167☎️0302_5764231

INSAF CLOTH HOUSE
INSAF CLOTH HOUSE
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Friday 18 September 2026 17:47:17 GMT
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Khan afridi :
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I am printing shopper dealer with your brand name
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RECIPE: 10kg peppers  6kg tomatoes  4kg eggplant  500g-1kg oil  Sugar and salt to taste  Wash all the vegetables, then chop, blend, and strain the tomatoes, place them in a large pot and cook down until most of the water has evaporated. Meanwhile, roast the peppers and eggplants until they are really charred—don't hold back. Transfer the roasted peppers and eggplants into a large container with a lid on and let them steam and soften for at least 30 minutes.  Two important details here: Never wash the peppers and eggplants with water to remove the skins and seeds. Absolute taboo. You will wash away all that smoky goodness! I would be less mad if you had just boiled them. A few seeds left in the lyutenitsa are completely fine—far better than washed vegetables, ew. Also, a dark liquid will accumulate at the bottom of the  container. That is pure vegetable and smoke broth. Do not throw it away; pour it right into the cauldron you will cook the lyutenitsa in. Once the vegetables are peeled and the tomatoes are reduced, put everything into the cauldron. Blend lightly so it remains chunky, light the fire and maybe even your neighbor's shed on fire, then cook until you get a thick lyutenitsa. When it is almost ready, add the oil, salt, and sugar, and cook for another 10–15 minutes. Taste it together as a team and reach a collective consensus on whether it needs more salt. Ladle into jars, tighten the lids, and boil them in water for 30 minutes. Remove the jars, turn them upside down, and let them cool completely. ​Nazdrave! @khanband
RECIPE: 10kg peppers 6kg tomatoes 4kg eggplant 500g-1kg oil Sugar and salt to taste Wash all the vegetables, then chop, blend, and strain the tomatoes, place them in a large pot and cook down until most of the water has evaporated. Meanwhile, roast the peppers and eggplants until they are really charred—don't hold back. Transfer the roasted peppers and eggplants into a large container with a lid on and let them steam and soften for at least 30 minutes. Two important details here: Never wash the peppers and eggplants with water to remove the skins and seeds. Absolute taboo. You will wash away all that smoky goodness! I would be less mad if you had just boiled them. A few seeds left in the lyutenitsa are completely fine—far better than washed vegetables, ew. Also, a dark liquid will accumulate at the bottom of the  container. That is pure vegetable and smoke broth. Do not throw it away; pour it right into the cauldron you will cook the lyutenitsa in. Once the vegetables are peeled and the tomatoes are reduced, put everything into the cauldron. Blend lightly so it remains chunky, light the fire and maybe even your neighbor's shed on fire, then cook until you get a thick lyutenitsa. When it is almost ready, add the oil, salt, and sugar, and cook for another 10–15 minutes. Taste it together as a team and reach a collective consensus on whether it needs more salt. Ladle into jars, tighten the lids, and boil them in water for 30 minutes. Remove the jars, turn them upside down, and let them cool completely. ​Nazdrave! @khanband

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