1. Home
  2. Detail

@aung02664:

Aung😎
Aung😎
Open In TikTok:
Region: MM
Friday 25 September 2026 12:40:32 GMT
236
47
5
0

Music

Download

No Watermark .mp4 (0MB) No Watermark(HD) .mp4 (0MB) Watermark .mp4 (0MB) Music .mp3

Comments

gwayto5521
ပြည့် :
9%🤭
2026-09-26 03:25:28
0
yar.zar5808
Yar Zar :
888
2026-09-26 06:40:07
0
user3386305481392
Ethan :
5%
2026-09-25 18:03:57
0
user9322674067009
Nant...su.🥰😘 :
6ပါဗျ
2026-09-26 07:53:31
0
_132511
♥╣[-_-]╠♥( ˘ ³˘) :
2
2026-09-25 16:21:38
0
To see more videos from user @aung02664, please go to the Tikwm homepage.

Other Videos

Ngon lém #lapxuongnuongda #lapxuonghakhau #lapxuongngon
Ngon lém #lapxuongnuongda #lapxuonghakhau #lapxuongngon
Nana Patekar laughing x 2 meme #meme #memecut #memetiktok #fyp #funny
Nana Patekar laughing x 2 meme #meme #memecut #memetiktok #fyp #funny
LA FIN 😂😂 #comedy221 #galsen_tiktok #papito221 #viral221 #championsdafriquesenegal🇸🇳
LA FIN 😂😂 #comedy221 #galsen_tiktok #papito221 #viral221 #championsdafriquesenegal🇸🇳
Bombay Daal Gosht with Lauki Ingredients For the lamb, daal and lauki: • 1½ kg lamb, cut into pieces • 1 cup chana dal • ¼ cup masoor dal • ¼ cup moong dal • ¼ cup toor dal • 1 kg lauki (bottle gourd), peeled and cut into chunks • 2 onions, sliced • 4 tomatoes, chopped • 2 tablespoons homemade ginger-garlic paste • 2 teaspoons red chilli powder • 2 teaspoons coriander powder • 1 teaspoon turmeric powder • 2 teaspoons homemade garam masala • 1 tablespoon cumin seeds • 3 bay leaves • 3 cinnamon sticks • ½ teaspoon black pepper • ½ teaspoon cloves • 4–8 green cardamom pods • ½ cup oil • Salt, to taste • Water, as needed • Fresh coriander, chopped • Lemon juice, to taste Method 1. Soak the daal: Wash the chana dal, masoor dal, moong dal and toor dal. Soak them together for about 1 hour. 2. Cook the lamb and daal: Put the soaked daals and lamb into a pressure cooker. Add enough water and pressure-cook until the lamb and daal are fully tender. Set aside. 3. Prepare the masala: Heat the oil in a large pot. Add the sliced onions and fry until golden brown. 4. Add the ginger-garlic paste and fry for 1–2 minutes. 5. Add the cumin seeds, bay leaves, cinnamon, black pepper, cloves and green cardamom. Stir well. 6. Add the red chilli powder, coriander powder, turmeric, garam masala and salt. Add the chopped tomatoes and cook until the tomatoes become soft and the oil separates from the masala. 7. Add the lauki: Add the 1 kg chopped lauki and mix thoroughly with the masala. Cover and cook for several minutes until the lauki starts to soften and releases some water. 8. Add the cooked lamb and mix well. Cover and cook for a few minutes so the lamb absorbs the masala. 9. Add about 2 cups of water, cover and simmer until the lauki is completely tender and the lamb is well coated in the gravy. 10. Add the cooked mixed daal and gently mix everything together. Simmer for another 10–15 minutes, adding more water if needed. The daal gosht should have a thick, rich gravy. 11. Finish with fresh coriander and lemon juice. 12. Serve hot with naan, roti, chapati or rice. Enjoy! #fypppppppppppppp #fyp #daal #desifood #recipes
Bombay Daal Gosht with Lauki Ingredients For the lamb, daal and lauki: • 1½ kg lamb, cut into pieces • 1 cup chana dal • ¼ cup masoor dal • ¼ cup moong dal • ¼ cup toor dal • 1 kg lauki (bottle gourd), peeled and cut into chunks • 2 onions, sliced • 4 tomatoes, chopped • 2 tablespoons homemade ginger-garlic paste • 2 teaspoons red chilli powder • 2 teaspoons coriander powder • 1 teaspoon turmeric powder • 2 teaspoons homemade garam masala • 1 tablespoon cumin seeds • 3 bay leaves • 3 cinnamon sticks • ½ teaspoon black pepper • ½ teaspoon cloves • 4–8 green cardamom pods • ½ cup oil • Salt, to taste • Water, as needed • Fresh coriander, chopped • Lemon juice, to taste Method 1. Soak the daal: Wash the chana dal, masoor dal, moong dal and toor dal. Soak them together for about 1 hour. 2. Cook the lamb and daal: Put the soaked daals and lamb into a pressure cooker. Add enough water and pressure-cook until the lamb and daal are fully tender. Set aside. 3. Prepare the masala: Heat the oil in a large pot. Add the sliced onions and fry until golden brown. 4. Add the ginger-garlic paste and fry for 1–2 minutes. 5. Add the cumin seeds, bay leaves, cinnamon, black pepper, cloves and green cardamom. Stir well. 6. Add the red chilli powder, coriander powder, turmeric, garam masala and salt. Add the chopped tomatoes and cook until the tomatoes become soft and the oil separates from the masala. 7. Add the lauki: Add the 1 kg chopped lauki and mix thoroughly with the masala. Cover and cook for several minutes until the lauki starts to soften and releases some water. 8. Add the cooked lamb and mix well. Cover and cook for a few minutes so the lamb absorbs the masala. 9. Add about 2 cups of water, cover and simmer until the lauki is completely tender and the lamb is well coated in the gravy. 10. Add the cooked mixed daal and gently mix everything together. Simmer for another 10–15 minutes, adding more water if needed. The daal gosht should have a thick, rich gravy. 11. Finish with fresh coriander and lemon juice. 12. Serve hot with naan, roti, chapati or rice. Enjoy! #fypppppppppppppp #fyp #daal #desifood #recipes
E o dia que me confundiram com a Kelly Matos! Comenta aí se tu nos acha parecidas! Edição: @Rafa dos Vídeos
E o dia que me confundiram com a Kelly Matos! Comenta aí se tu nos acha parecidas! Edição: @Rafa dos Vídeos
#sun #sunkissed #glow #abs #fitnessjourney
#sun #sunkissed #glow #abs #fitnessjourney

About

Legal