Ingredients:

• 1 Tomato (grated or finely chopped)
• 1 large Onion (cut in slivers)
• 1 Capsicum (cut in thin slices)
• 1 tsp – grated Garlic
• 1 tsp – grated Ginger
• 1 tbsp – Coriander leaves (finely chopped)
• 2 tbsp – Tamarind extract
• 1 tsp – Wheat flour
• 1/2 tsp – Red Chilli powder
• 1/4 tsp – Turmeric powder
• 1/2 tsp – coriander powder
• 1/2 tsp – Cumin seeds
• 3 pinches Asafoetida
• salt to taste
• 3 tbsp – oil
• To roast together and dry grind:
• 2 Cardamoms
• 2 Cloves
• 2 peppercorns
• 1/2 Cinnamon stick, broken
• 1 Bay Leaf
• 2 whole dry Red Chillies

Method:

1. Dry roast wheat flour to a light pink, stirring continuously. Keep aside.
2. Heat oil, add onions, fry till well browned.
3. Drain well by squeezing, adding the oil back into pan.
4. Cool onions a bit. Grind in mixie. Keep aside.
5. In remaining hot oil, add cumin seeds, allow to splutter.
6. Add asafoetida, capsicum, ginger, garlic and stir-fry for a minute.
7. Add all dry and ground masalas, flour, and stir well.
8. Add tomatoes, tamarind extract, salt, and stir.
9. Simmer till gravy is thick and oil starts to separate.
10. Add prepared vegetables and stir. Keep cooking for 2 minutes.
11. Garnish with chopped coriander, serve with parathas, rotis, etc.

Recipe courtesy of Sify Bawarchi