Friday, September 18, 2009



3 tablespoons besan (bengal gram flour)
1/2 tsp hing(asoefetida)
1 medium tomato chopped finely
1 tablespoon chopped coriander leaves
1 sprig curry leaves
1/2 tsp mustard seeds
1 small onion, chopped finely
1 tsp roasted cumin-coriander powder
1 tablespoon lemon juice/tamarind juice
1 tsp red chilli powder
1/2 tsp turmeric powder
Salt to taste


Fry the besan in a little oil till it turns light brown.
Set aside.
Heat some oil and add the mustard and curry leaves.
When they crackle, add the onions and fry till they turn brown.
Add the cumin-dhania, red chili and turmeric and fry for a minute.
Now add the besan and keep frying for 2 minutes.
Add the tomatoes and the coriander and some water to get
a liquid consistency.
Add salt to taste.
Now add the lime/tamarind juice and heat through
till it boils.
Add hing and serve hot with chapatis or white rice.

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