Ingredients:

• 1 tbsp ker
• 1 tbsp sangri
• 2 tbsp goondha
• 1 tbsp kumtia
• 1 piece Amchoor
• 2 dry Red Chillies
• 1 stalk Curry leaves
• 2 tbsp fresh curds
• 1 tsp Red Chilli powder
• 1 tsp Dhania powder
• 1/4 tsp Turmeric powder
• 1/2 tsp Amchoor powder
• Salt to taste
• 1/2 tsp each cumin and mustard seeds, crushed together
• 1/2 tsp each cumin and mustard seeds, whole
• 3-4 pinches Asafoetida
• 1.5 tbsp Mustard oil

Method:

1. Clean and remove any spoilt dehydrated vegetables. Put ker, sangri, goondha, kumtia, chillies and amchoor in one container.
2. Wash with plenty of water 2-3 times.
3. Add enough water and two pinches turmeric and pressure cook till soft.
4. Cool, drain, wash with running water and squeeze out excess water.
5. Take in a large plate, sprinkle all dry masalas, salt and crushed seeds and add curd.
6. Mix well with hands.
7. Heat oil in a heavy pan.
8. Add whole seeds, asafoetida and curry leaves and allow to splutter.
9. Add vegetable mixture.
10. Stir gently with spatula, cover and cook for 3-4 minutes till oil separates.
11. Stir in between.
12. Remove from fire and pour into serving dish.
13. Serve hot with chapatti, roti or phulka.

Recipe courtesy of Saroj Kering