A comforting and delicious family recipe passed down for generations.
This vegetarian dish is a crowdpleaser and the perfect hearty dish for everyone in the family.
Prep Time: 30 minutes
Cook Time: 2 hours
Servings: 8 people
Ingredients
5 Tablespoons vegetable oil
4 Dashes of Asafoedita (hing powder)
1 Teaspoon cumin seeds
½ Teaspoon fenugreek seeds
½ Teaspoon fenugreek powder
3 strained, heaping tablespoons chickpea flour (basin)
5 Teaspoons Salt to taste (1 tablespoon)
2 Teaspoons turmeric
⅛ Teaspoon red pepper (cayenne pepper)
1 small unseeded jalapeno (optional)
1 frozen bag of Guvar (Deep premium brand)
1 frozen bag of Lotus Root (Deep premium brand)
1 frozen bag of vegetable drumsticks (Deep premium brand
3-4 peeled, cubed potatoes (depending on size)
1 cup frozen peas
2 Teaspoons Tamarind paste
Recipe
Heat vegetable oil in big pot on LOW heat
Put cumin seeds in oil until they flutter
Add Asafoedita (hing powder) until it dissolves
Add fenugreek seeds until it cooks and putters
Take pot off heat and turn off
Add flour through strainer slowly
Stir until mixed well. Add a little more flour (if necessary) until consistency is thick.
Now put the mixture back on LOW heat for at least 15 minutes until it cooks, stirring every time the mixture starts bubbling up
Continue until the mixture turns from a light yellow to a dark yellow and gets thinner, stirring more continuously.
Add 4.5L of cold water and stir well and put stove on HIGH heat
Add salt, cayenne pepper, turmeric and fenugreek powder and sliced jalapeno
Keep stirring and make sure the lumps are out
Turn heat to low once mixture starts bubbling for around 15-20 minutes - a white line will appear on the edge when it starts bubbling, let it cook until the white line is gone.
Turn to LOW heat and let boil
Add 3 bags of vegetables, peas and potatoes (unless they are russet potatoes which should be added before)
Put on MEDIUM heat and let cook for 15 min
Add Tamarind concentrate paste and stir, then let cook for another 15 minutes
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