|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.
Calories 48 Calories from Fat 10
% Daily Value*
Total Fat 1 g1.9%
Saturated Fat 0.22 g1.1%
Trans Fat 0 g
Cholesterol 0.33 mg0.11%
Sodium 410.2 mg17.1%
Total Carbohydrates 7 g2.4%
Dietary Fiber 3.2 g12.9%
Sugars 1 g
Protein 3 g6.6%
Vitamin A 88.6% Vitamin C 33.2%
Calcium 15.2% Iron 13.5%
*Based on a 2000 Calorie diet