- Meal Type
- Ingredient
- Cuisine
- Seasonal
- Dish
- Drinks
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Description
Cooking Time
Preparation Time : 15
Cook Time : 45
Total Time : 60
Ingredients
Serves 4
1/2 cup besan (Gram flour)
4-5 cups hot water
4 cups mixed vegetables, chopped
2-3 tbsp. oil
1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
1/2 tsp. fenugreek seeds
1/4 tsp. asafoetida
1 tsp. ginger. grated
1-2 green chilies, chopped
1 sprig curry leaves
1 tsp. salt or to taste
1/2 tsp. turmeric powder
1 tsp. red chili powder
1 tsp. tamarind paste
1 small piece jaggery / 1 tsp. sugar
1 tbsp. coriander leaves
Directions
Keep aside the okra and eggplants and pressure cook the remaining veggies in 2 cups water for 1 whistle.
Heat oil and temper with cumin seeds, mustard seeds and fenugreek seeds. Saute till they stops crackling.
Now add the asafoetida, ginger and green chilies. Saute for a few seconds. Add the besan and continue to fry on low flame till light golden in colour.
Now add remaining water, salt, curry leaves, turmeric powder and red chili powder. Bring it to a boil and then add the okra and the eggplants. Simmer, covered on low flame till they are soft.
Bethica Das
540 Recipes
McKinney, Texas
(455) 555-8585
hello@recipebook.io
