Ingredient:
1 cup Gram Flour/ Besan
1 Onion (chopped)
2 Tomatoes (chopped)
3-4 Green Chilies (chopped)
3 Garlic Cloves (chopped)
2 tbsp Oil
Salt (to taste)
¼ tbsp Red Chili Powder
¼ tbsp Turmeric Powder
2 tbsp Coriander Leaves (finely chopped)
A pinch of Asafetida
1 tsp Mustard Seeds
2 glasses Water
Method:
Heat oil in a pan and splutter mustard seeds.
Add garlic and onion. Saute until the onions turn light brown.
Add turmeric and green chilies.
Add tomatoes and fry for 2-3 minutes.
Pour in the water and rest of the ingredients, stirring continuously.
Cover and bring to a boil.
Remove the cover and simmer for 4-5 minutes, stirring occasionally.
Remove from heat and garnish with coriander leaves.
Serve with steamed rice.
1 cup Gram Flour/ Besan
1 Onion (chopped)
2 Tomatoes (chopped)
3-4 Green Chilies (chopped)
3 Garlic Cloves (chopped)
2 tbsp Oil
Salt (to taste)
¼ tbsp Red Chili Powder
¼ tbsp Turmeric Powder
2 tbsp Coriander Leaves (finely chopped)
A pinch of Asafetida
1 tsp Mustard Seeds
2 glasses Water
Method:
Heat oil in a pan and splutter mustard seeds.
Add garlic and onion. Saute until the onions turn light brown.
Add turmeric and green chilies.
Add tomatoes and fry for 2-3 minutes.
Pour in the water and rest of the ingredients, stirring continuously.
Cover and bring to a boil.
Remove the cover and simmer for 4-5 minutes, stirring occasionally.
Remove from heat and garnish with coriander leaves.
Serve with steamed rice.
