A mild, spicy curry served with hot steamed rice prepared with a variety of vegetables, makes this recipe a great value any time due to the budget and ingredient requirements. It’s one meal that will keep you full with a balanced nutritional content.
Ingredients:
- 2 tbsp gram flour/ chickpea flour
- Pinch of asafoetida
- 1 tsp cumin seeds
- ½ tsp fenugreek seeds
- 5 to 6 curry leaves(optional)
- 2 green chillies split lengthwise
- 1 dried red chili
- 1 tsp grated ginger
- 1 tsp turmeric powder
- ½ tsp Kashmiri chilli powder (or mild paprika)
- 2 tbsp jaggery or dark brown sugar
- Salt to taste
- ¼ cup tamarind-soaked water
- Vegetables (as per your choice)
- 100 gm bhindi okra top & tail removed
- 2 potatoes boiled and cut into medium chunks
- 1 Brinjal cut into big pieces
- 2 to 3 big florets of cauliflower broken by hands
- 4 to 5 pieces of Moringa drumsticks cut into pieces
- Coriander for garnish
- 2 cups of water
- 1/4th cup oil
Instructions:
- Fry the okra, brinjals.
- Boil potatoes, cauliflower, drumsticks.
- Heat oil and add the seasonings.
- Add the chickpea flour and fry till light brown.
- Add the spices and fry.
- Add water and stir till no lumps are formed.
- Cook on low heat.
- Add the veggies and cook.
- Add salt and jaggery to taste
- Add more water if you need a thinner curry.
- Garnish with coriander leaves
- Serve hot with steamed rice.