1 teaspoon cumin seeds
1 teaspoon mustard seeds
3–4 tablespoons gram
flour (chickpea flour)
10–12 tomatoes, puréed
1 teaspoon cumin powder
3–4 tablespoons oil
Ground black pepper
(or red chili powder)
Served with rice
- Heat 3-4 tablespoons of oil.
- Once the oil is hot enough, add in 1 teaspoon of cumin seeds, 1 teaspoon of mustard seeds, and a few fenugreek seeds. Use low heat.
- Add in the crushed ginger.
- Once the spices begin to crackle, add about 3-4 tablespoons of gram flour (chickpea flour).
- Sauté on low heat until the gram flour cooks well and its color changes to light brown. Keep stirring it continuously, or else the gram flour may form lumps.
- Keep the flame on low to avoid burn.
- Keep stirring continuously.
- When the gram flour smells a nice aroma and has cooked, add 10-12 tablespoons of tomato puree, or as needed.
- Mix it well.
- Add the dry spices: 1 teaspoon cumin powder and ground black pepper to taste.
- Add in salt to taste.
- Now the gram flour is thickening, keep stirring. If you like, you may add some more tomato puree.
- Increase the heat, and then add some water to the curry depends on the consistency preference.
- Add in all the previoulsy friedvegetables to the curry, the green peas and the okra, cauliflower, potato, and eggplant, and a couple of green chilies.
- Allow the vegetables to cook in the curry.
- Add in 1 or 2 cloves for good flavor.
- Put the lid on and wait until the curry boils.
- Reduce the heat.
- Pour the curry into a serving bowl.
- Ready to be served.