6 Cocum Pieces - Optional. As I wasn't using them I increased tamarind pulp to 2 teaspoons2-3 Medium Potatoes
1 Small Carrot
6 Green Chilies
4 baby Baingans
150 Grams Yam
Shallots ( my addition )
1 Teaspoon Methi Seeds
1 Teaspoon Jeera Seeds
2 Tablespoons Finely Chopped Ginger
10-15 Cloves Whole Garlic ( My addition )
1/4 Teaspoon Hing
1/3 Cup Besan
1 Teaspoon Vhili Powder
1 Teaspoon Haldi
Some French Beans
1 Teaspoon Sugar
Essentially go with the concept of the recipe and use the vegetables you have and your family enjoys eating !
Cut Vegetables as seen in the picture.
Heat 4 tablespoons white oil , when hot splutter methi and jeera seeds , then ginger , garlic , green chilies , curry leaves and hing.Cook 2-3 minutes then add the besan and stir continuously till all oil is absorbed and there are no lumps.This paste is what will give body to your curry.
Add all masalas , and then add 2.5 liters hot water and bring to a boil , stir continuously until the paste is well absorbed and you have an even consistency curry .Add sugar and simmer 10 minutes.
Add vegetables in the order they will cook - potatoes first and 5 minutes later the rest. Add imli water , and cook till done. Adjust all flavors including sweet n sour and spicy , lastly add the mint and dhania leaves.Totally delicious !
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