A veritable delight of vegetables cooked in gram flour gravy
- 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
- Cut each potato into half vertically and then cut into half horizontally.
- 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.
- Reduce heat to low, add gram flour and sauté for 7-8 minutes or till the flour is browned and fragrant.
- 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.
- 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.
- 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.
- Garnish with fresh cilantro leaves and serve hot with steamed rice.