Ingredients[]
- 3 tbsp tamarind paste
- 6 cocum pieces - soaked in ½ cup water
- 3 medium potatoes
- 1 medium carrot
- 12 pieces okra
- 6 green chillies
- 4 small aubergines
- 100 gm yam
- 6 tbsp oil
- ½ tsp fenugreek seeds
- 1 tsp cumin seeds
- 2 tsp chopped ginger
- 12 – 14 curry leaves
- pinch hing
- 2 tbsp gram flour
- 1 tsp chilli powder
- 1 tsp turmeric
- 12 – 14 green beans
- salt
- 1 tsp Sugar
- 1 tbsp mint leaves
- 1 tbsp chopped coriander
Directions[]
- Dice the vegetables.
- Heat 4 tbsp oil.
- Add fenugreek seeds followed by cumin.
- Stir in ginger, two chopped green chillies and curry leaves.
- Fry for 1 minute.
- Add hing and gram flour.
- Stir and fry for 5 minutes.
- Add chilli, turmeric and 1 tbsp oil.
- Sauté for 2 minutes.
- Pour in 750 ml hot water and bring to a boil, stirring continuously.
- Add the yam and after 10 minutes add potatoes.
- After 5 minutes add remaining vegetables, salt, sugar, tamarind, cocum, and 4 whole chillies.
- Cook until vegetables are tender.
- Add mint and coriander.
- Serve with rice.