Zaki dora ruwa a wuta ki barshi ya tafasa se ki wanke shinkafa ki zuba aciki kiyi parboiling sannan ki sauke ki wanke ki mayar a kutunya domin ta karasa dahuwa.

Ki gyara kazar ki, ki wanke sosai sannan ki zuba a tukunya me tsabta ki yanka albasa, ki saka gishiri kadan da dandano, ki saka thyme da curry se ki saka ruwa kadan ki dora a wuta har se ta dahu sannan ki sauke.

Sannan ki dora mai a wuta ki cilla albasa guda daya a ciki bayan kin cire bayan kin wanke ta ki barshi yayi zafi.

Idan mai yayi zafi se ki dauko kazar ki soya ta sama sama.

Sannan se ki gyara attaruhu, tattasai, albasa kiyi grating dinsu.

Ki dauko man da kikayi suya se ki sake dora shi a wuta ki cire wannan albasar da kika saka farko sannan se ki zuba citta da tafarnuwa da kika yi grating a cikin mai din, ki saka thyme ki barshi tsawon minti daya sannan se ki zuba sauran kayan miyan da kika yi grating (attaruhu, albasa, tattasai) ki soya sama sama.

Daga nan se ki dauko ruwan tafashen kaza ki zuba aciki, ki barshi ya tafasa se ki dandana miyar, idan akwai bukatar karin gishiri da dandano se ki kara sannan ki dauko karas dinki wanda kika kankare bayan kika yanka in a circular form ki zuba aciki, ki saka curry. Bayan minti hudu se ki zuba yankakken cabbage kadan ki rife ki bashi mintina biyu.

Sannan ki dama cornflour da ruwa ki zuba cikin miyar har se yayi kauri daidai yanda kike bukata, sannan ki kara albasa yankakkiya daga karshe, bayan minti daya se ki kashe wutar.

Shikenan kin hada miyar ki ta carrot da farar shinkafa.

Nayi amfani da soyayyar plantain da cucumber don karawa girkin armashi.