Ingredients
- 1 tablespoon tamarind pulp
- 1 tablespoon jaggery
- 2 cups channa dal flour/besan
- 50 grams chickpeas
- 50 grams ginger
- 50 grams green chilies
- 4 tablespoons oil
- 2 potatoes, cubed
- 100 grams cauliflower florets
- 50 grams ladies fingers, slit
- 1 tablespoon methi seeds
- 3 whole red chilies
- 1 sprig curry leaves
- 1 teaspoon turmeric powder
- 1 white radish, cubed
- 1 carrot, cubed
- 2 tablespoons coriander
- salt to taste
Preparation
- Soak tamarind and jaggery in water.
- Mix besan and water to make a paste.
- Boil chickpeas with salt and keep aside.
- Grind ginger and green chilies into a paste.
- Heat oil. Fry separately cubed potatoes, cauliflower and ladies fingers. Keep aside.
- Add ginger-chili paste, turmeric, besan paste and 3 glasses of water.
- Just before it boils, add diced white radish, carrots and chickpeas.
- After 10 minutes, add other fried vegetables. Boil further.
- Add tamarind and jaggery pulp and salt as per taste.
-
Garnish with chopped coriander leaves.
Serve with boiled rice and Sindhi papad.