Ingredients:

• 1.25 cup – Besan
• 1/2 cup – finely chopped Coriander
• 1 tsp – Mustard Seeds
• 1 tsp – Cumin seeds
• 1 cup – finely chopped Onion
• 1 tsp – finely chopped Ginger
• 2 tsp – finely chopped Garlic
• 1 tsp – finely chopped Green chillies
• 2 tsp – Chilli powder
• 1/2 tsp – Turmeric powder
• Salt to taste
• 2 tbsp – Oil

Method:

1. Heat the oil in a deep pan and add the mustard seeds and cumin seeds.
2. When the seeds crackle, add asafoetida and onions and saute them on a medium flame till the onions turn translucent.
3. Add ginger, garlic and green chillies and saute them for half a minute.
4. Add chilly powder, turmeric, besan and salt.
5. Mix well and cook for 5-7 minutes on a low flame.
6. Add 2 cups of water, mix well and cook on a slow flame for 8-10 minutes, stir continuously.
7. Add coriander and serve hot.
8. Recipe courtesy: UK Rasoi

Recipe courtesy of Nupur