|Chopped vegetables||3 Cup (48 tbs) (Carrots, Green peas, Drumsticks, Potatoes, Sweet corn, French beans, Parsnips, Cauliflower etc. Leftover Paneer is also a great addition)|
|Cumin||1⁄2 Teaspoon (jeera)|
|Fenugreek seeds||1⁄4 Teaspoon (methi seeds)|
|Dried red chilies||2|
|Besan||2 Tablespoon (gram flour)|
|Tamarind pulp||1 Tablespoon|
|Chilly powder||To Taste|
Dry Roast cumin seeds, methi seeds and dry red chillies in a deep vessel. Add 3 cups water and then add chopped veggies. Cover with lid and allow the veggies to cook until they turn tender (When using softer veggies like bottle gourd or brinjal/eggplant or even paneer/cottage cheese, do not boil them, instead just add them after other veggies are cooked).
When there is still a little water left in the vessel, add besan and stir well so that it coats the veggies well. Add yogurt and mix well again. Add a little water so that a thick gravy is achieved.
Add tamarind paste, salt and chilly powder. Mix well. Bring to another boil and remove from stove.
Serve Hot or Cold with any Indian Bread.