Fresh Lemon Gondhoraj Laoganma They are creamy in texture
Description
They are creamy in texture & mainly used in Japanese cuisine
Truffle Chili 3
soft white flesh
White Vinegar and Balsamic Vinegar
Fresh Lemon Gondhoraj Laoganma They are creamy in textureThe leaves of the Gondhoraj lebu has an intense fragrance as well. In fact, they are used to flavour the gondhoraj bhaat, where leaves are layered with the rice. If there are no limes in the garden, the leaves can be used to flavour lentils and pulses Masoor dal or bhaja moong dal.
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