1 tomato grated or finely
chopped
1 large onion cut in slivers
1 capsicum cut in thin lengths
1
tsp. garlic grated
1 tsp. ginger grated
1 tbsp. coriander leaves finely
chopped
2 tbsp. tamarind water
1 tsp. wheat flour
1/2 tsp. red chilli
powder
1/4 tsp. turmeric powder
1/2 tsp. dhania (coriander seed)
powder
1/2 tsp. cumin seeds
3 pinches asafoetida
salt to taste
3
tbsp. oil
Roast together and dry grind:
2 cardamoms
2 cloves
2
peppercorns
1/2 cinnamon stick broken
1 bayleaf
2 whole red chillies
dry
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-
Dry roast wheat flour to a light pink, stirring continuously.
Keep aside.
-
Heat oil, add onions, fry till well browned.
-
Drain well by pressing, putting back oil in pan.
-
Cool onions a bit. Grind in mixie. Keep aside.
-
In remaining hot oil, add cumin seeds allow to splutter.
-
Add asafoetida, capsicum, ginger, garlic stir fry for a minute.
-
Add all dry and ground masalas, flour, stir well.
-
Add tomatoes, tamarind water, salt, stir.
-
Simmer till gravy is thick and oil starts to separate.
-
Add prepared veggies and stir, keep cooking for 2 minutes.
-
Garnish with chopped coriander, serve with parathas, rotis,
etc.
Goes well with: Chunky veggies like boiled baby potatoes with skin,
boiled peas, chopped stirfried brinjal pieces. (For this, fry brinjals pieces in
oil, drain, keep aside, adjust quantity of oil required, and continue by frying
the onions.)
Making time: 30 minutes Makes: 2 1/2 to 3
cups
Shelflife: Refrigerated 2 days
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