Question

3. What did Kunal learn from seeing the poor?​

Answer 1

Answer:

Kunal learn the lesson to be rich

mark this answer as brainliest please

Answer 2

Answer:

The kheema at home was always coarsely hand-minced and with the bones, and we cooked it with chunky slices of potato. The preparation was simple, just the basic ginger-garlic, red chili, turmeric and full garam masala. But to the kheema, my grandmother always added fried raisins. She also never washed the kheema or put water in the kheema while cooking, instead let the kheema cook first on a high flame and then with a cover, on a low flame, in its own juices. The chunky slices of potato absorbed the spice and meat flavours and the raisins added just that caress of sweetness to the spices. I do miss that home kheema.

We would also make kheema buns or what we called “Kheema Chekavta"—egg (kavat)-shaped bread stuffed with kheema and raisins. Fresh from the oven, you could eat half a dozen in one sitting. Or, a traditional Shepherd’s Pie but with spicy Maharashtrian-style kheema. If in an adventurous mood, the cook would stuff large tomatoes or big green capsicum with masala kheema and bake