Ingredints
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 1 | Tablespoon | Tamarind Pulp | |
| 1 | Medium | Carrots | |
| 10 | drops | Lady Fingers | |
| 10 | drops | Gavar (Midki Sango) | |
| 10 | Medium | French beans | |
| 3 | drops | Brinjals - black shiny | |
| 100 | Grams | Suran | |
| 1 | Tablespoon | Coriander Leaves (Kothmeer) | finely chopped |
| 1 | Teaspoon | Mint Leaves (Pudina) | finely chopped |
| 1 | Teaspoon | Ginger | grated |
| 3 | Medium | Potatoes | |
| 1 | Stalks | Currant Essence | |
| 2 | Tablespoon | Cooking Oil | |
| 6 | Piece | Cocum, Kokum, Bindi | dried |
| 1 | Teaspoon | Methi - Fenugreek | |
| 1 | Teaspoon | Jeera/Cumin Seeds | |
| 1, 1/2 | Tablespoon | Flour, Gram /Chana Ata | |
| 1/2 | Teaspoon | Chilly Powder, Red | |
| 1/2 | Teaspoon | Turmeric Powder | |
| 3 | Pinch | Asafetida (Hing) | |
| Little | Salt | to taste | |
| 1, 1/2 | Teaspoon | Sugar, White | |
| 6 | Medium | Chillies Green |
Method
# Soak cocum in 1/2 cup water for 20 minutes.
# Scrub and wash potatoes. Chop into chunks, skin intact.
# Scrape carrot quarter lengthwise, cut into 2 inch pieces.
# Trim very little of ladyfinger ends, halve brinjals.
# Peel and chop yam into chunks. Chop 3 green chillies fine.
# Boil potatoes and yam covered, for 5-6 minutes in 2 cups water.
# Clean and cut stubs of both beans chop to 2" pieces if too long.
# Heat oil, add cumin & fenugreek seeds, asafetida, allow to splutter.
# Add chopped green chilly, ginger, curry leaves, stir.
# Add flour, stir vigorously, add a tsp. of oil if required.
# When aroma exudes, add chilly and turmeric powders.
# Add 6 cups warm water.
# Stir till flour liquid is smooth and boil commences.
# Add all vegetables, including potato yam water.
# Simmer for 10 minutes.
# Add sugar, salt, cocum with water, whole chillies, and tamarind water.
# Boil till gravy is like dhal thickness.
# Garnish with mint and coriander.
# Serve hot with rice.
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