Ingredients
Oil- 5 tblsp
Asafoetida (hing) a pinch
Green chillies - to taste
Cumin seeds - 1 tsp
Fenugreek seeds (methi) - 1 tsp
Gram flour (besan / chane ka atta) - 6 tblsp
Coriander/cumin powder- 1 tsp
Turmeric powder (hadli)- a pinch
Mmixed vegetables (carrots, ladyfinger,
brinjal, drumsticks, bottle gourd)- 2 cups/200 gms
Tamarind (imli) pulp - 2 tblsp
Salt (namak) - to taste
Coriander leaves (dhania patta) - 2-3 sprigs
Method
1 Heat oil in a pan. Add asafoetida and after a few seconds, add
the chopped chillies, cumin and fenugreek seeds.
2 Allow them to splutter, then add
the gram flour, stirring continuously.
3 Fry it, till the flour becomes brown in
colour and aromatic.
4 Add around 5-6 cups (1 lt.) of water,
stirring continuously to avoid forming lumps.
5 Cook on a simmering flame for at least 15-
20 minutes and then, bring it to a boil.
6 Stir in the vegetables and the spices.
7 Add the tamarind pulp and cook further,
till the vegetables become tender.
8 Add the salt and garnish with chopped
coriander.
