Ingredients
|
Quantity
|
Tomato grated or finely chopped
|
1
|
Onion cut in slivers
|
1 large
|
Capsicum cut in thin lengths
|
1
|
Garlic grated
|
1 tsp
|
Ginger grated
|
1 tsp
|
Coriander leaves finely chopped
|
1 tbsp
|
Tamarind water
|
2 tbsp
|
Wheat flour
|
1 tsp
|
Red chilli powder
|
½ tsp
|
Turmeric powder
|
¼ tsp
|
Coriander powder
|
½ tsp
|
Cumin seeds
|
½ tsp
|
Asafoetida
|
3 pinches
|
Salt
|
to taste
|
Roast together
and dry grind:
|
|
Cardamoms
|
2
|
Cloves
|
2
|
Pepper corns
|
2
|
Cinnamon stick broken
|
½
|
Bayleaf
|
1
|
Red chillies dry
|
2 whole
|
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.
