Ingredients:

• 5 to 6 – Medium-sized, Tomatoes (blanched and pureed)
• 6 to 8 – Ladies fingers, cut into three-inch pieces if too long
• Few Cluster beans
• 1 to 2 – Drumstick, cut into three-inch pieces
• 1 – Medium-sized Potato, cut into long pieces like for French fries
• Water to dilute the Tomato puree (if necessary)
• 2 tbsps – Gram flour
• 2 tbsps – Wheat Flour
• salt to taste
• Turmeric
• Red Chilli powder to taste
• Oil to fry the attas and for seasoning – Approx 2 to 3 tbsps
• Seasoning – Mustard seeds, Methi seeds (fenugreek) and a pinch of Asafoetida (hing)

Method:

1. Heat the oil in a pressure cooker vessel.
2. Season with the mustard, methi and hing.
3. When the mustard starts to sputter, add the besan and wheat attas.
4. Fry till the raw smell disappears and it turns a golden brown.
5. Stir constantly so that it does not blacken or form lumps.
6. Add the cut vegetables (excluding the tomato puree).
7. When it comes to a gentle boil, add salt, haldi and chilli powder.
8. Add the tomato puree and water if needed to dilute the puree.
9. Cover and cook till you hear two to three whistles.
10. Serve hot with chapattis or rice.

Recipe courtesy of Roopa Vernekar