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There is no such history on when who invented or start making masyaura, but it is likely one of the traditional preserved food items of Nepal.
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become an alternative nutritious food item when fresh vegetables weren't available. It is fried in oil and made into a curry.
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There is no exact or written proof, but local people believe the word itself derived from the word
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and is made by Nepali diaspora throughout the world. The choice of vegetables is mostly
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leaf. As finding fresh vegetables was a hard all-around year in the earlier days,
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150:(black lentils), given that maas is a key ingredient of masyaura preparation.
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vegetable balls made with a combination of various or single
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247:"Masaura and Potato Tarkari (Traditional)"
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226:The Nepali Food Blog | theGundruk.com
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182:Close up look of masyaura nugget
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170:Masyaura soup with potatoes
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33:Uncooked masyeura nuggets
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222:"How to make Masyura?"
142:Etymology and history
16:Nepali fermented food
118:. It originated in
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285:Vegetarian cuisine
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106:) is a fermented
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39:Alternative names
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275:Nepalese cuisine
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249:. Nepali Recipes
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114:vegetables with
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55:Place of origin
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251:. Retrieved
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230:. Retrieved
228:. 2016-02-15
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73:Associated
269:Categories
232:2019-11-24
205:References
253:5 January
132:colocasia
108:sun-dried
188:See also
136:masyaura
95:Masyaura
21:Masyaura
194:Gundruk
157:Gallery
104:मस्यौरा
89:Masaura
75:cuisine
42:Masuara
130:, and
112:minced
100:Nepali
199:Sinki
120:Nepal
67:Nepal
255:2014
148:Maas
124:taro
47:Type
128:yam
92:or
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213:^
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