Ingredients:
- 1 tomato grated or finely chopped
- 1 large onion cut in slivers
- 1 capsicum cut in thin lengths
- 1 tsp. garlic grated
- 1 tsp. ginger grated
- 1 tbsp. coriander leaves finely chopped
- 2 tbsp. tamarind water
- 1 tsp. wheat flour
- 1/2 tsp. red chilli powder1/4 tsp. turmeric powder
- 1/2 tsp. dhania (coriander seed) powder
- 1/2 tsp. cumin seeds
- 3 pinches asafoetida
- salt to taste
- 3 tbsp. oil
- 2 cardamoms
- 2 cloves
- 2 peppercorns
- 1/2 cinnamon stick broken
- 1 bay leaf
- 2 whole red chillies dry
Method:
- Dry roast wheat flour to a light pink, stirring continuously. Keep aside.
- Heat oil, add onions, fry till well browned.
- Drain well by pressing, putting back oil in pan.
- Cool onions a bit. Grind in mixie. Keep aside.
- In remaining hot oil, add cumin seeds allow to splutter.
- Add asafoetida, capsicum, ginger, garlic stir fry for a minute.
- Add all dry and ground masalas, flour, stir well.
- Add tomatoes, tamarind water, salt, stir.
- Simmer till gravy is thick and oil starts to separate.
- Add prepared veggies and stir, keep cooking for 2 minutes.
- Garnish with chopped coriander, serve with parathas, rotis, etc.
- Goes well with Chunky veggies like boiled baby potatoes with skin, boiled peas, chopped stir-fried brinjal pieces. (For this, fry brinjals pieces in oil, drain, keep aside, adjust quantity of oil required, and continue by frying the onions.)