Ingredients:
5 tbls oil or ghee
1 tsp fenugreek seeds
1 tsp cumin seeds
2 tsp fresh ginger, peeled and finely chopped.
1/2 tsp asafoetida
1/3 cup gram flour or wholewheat flour
1 tsp chili/cayenne powder
1 tsp turmeric powder
water: 4 cups, or as desired
vegetables: try green beans, potatoes, peas, carrots, and yams.
Preparation:
In a wok, heat 4 tbls oil or ghee.
Add 1 tsp fenugreek seeds, followed by 1 tsp cumin seeds
After 30 seconds add the ginger, choped green chiles and curry leaves
Fry for a minute, then add the asafoetida, and gram flour or whole wheat flour.
Stir continuously for 4-5 minutes. The flour will absorb the oil and become like a paste.
Turn the heat down low and saute properly.
Add the chili and turmeric powders and another tbls of oil, and saute for 2-3 minutes.
Add about 4 cups of water, depending on the amount of vegetables you use. (4 cups may be enough for 3 servings).
Boil and simmer for 10 minutes.
Add the vegetables, taking care to insert items that require longer cooking first. Also add the salt and sugar. Serve with rice and chapati.
© PROMETHEUS 99/2005
Copyright 2005 Museum of European Art
PROMETHEUS, Internet Bulletin for Art, News, Politics and Science, Nr. 99, SEPTEMBER 2005