Recipe Description

A veritable delight of vegetables cooked in gram flour gravy

Ingredients:-

• Potatoes, peeled – 3 no medium
• Vegetable oil – 5 tablespoons
• Cumin seeds – 1 teaspoon
• Fenugreek seeds – 1 teaspoon
• Besan (gram flour) – ¾ cup
• Water – 6 cups
• Curry leaves – 10-12 no
• Green chiles, chopped – 2 no
• Fresh ginger piece, grated – 1 inch
• Table salt – to taste
• Ground turmeric – ½ teaspoon
• Shelled green peas – ¼ cup
• Vegetable drumsticks, cut into (2 inch pieces) – 2 no medium
• Cluster beans, trimmed – 75 grams
• Okra, trimmed – 100 grams
• Tomatoes, finely chopped – 2 no large
• Tamarind pulp – 2½ tablespoons
• Kashmiri chile powder – 1½ teaspoons
• Chopped fresh cilantro leaves – 3 tablespoons

 

Method:-

1. Cut each potato into half vertically and then cut into half horizontally.
2. Place a deep non stick pan on medium heat and pour in 4 tablespoons  oil.  When small bubbles appear at the bottom of the pan, add cumin seeds and fenugreek seeds and sauté for 15 seconds.
3. Reduce heat to low, add gram flour and sauté for  7-8 minutes or till the flour is browned and fragrant.
4. Add the water and bring it to a boil. Add curry leaves, green chiles and ginger and stir. Add salt and turmeric and stir.  Add the green peas, vegetable drumsticks and cluster beans.  Cover the pan with a lid and simmer for 10 minutes.  Add potatoes and cook for 15 minutes.
5. Meanwhile place a small non stick pan on medium heat and pour in 1 tablespoon oil. When small bubbles appear at the bottom of the pan, add the okra and sauté for 3-4 minutes.
6. Add tomatoes, tamarind pulp and chile powder to the pan with the rest of the vegetables and stir.  Add the okra and stir.  Cover the pan and cook for 8-10 minutes.
7. Garnish with fresh cilantro leaves and serve hot with steamed rice.