Name: Vegetable curry recipe by Varsha Chotaliya at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 5
Ingredients: 1/2 cup patato peeled and cubs; 1/4 cup carrot cubes; 1/2 cup ladies finger slite into vertically; 1/2 french beans; 1/2 cup cauliflower; 1/2 tsp cumin seeds; 1/2 tsp fenugreek seeds; 1/4 tsp asafetida; 4 tbsp besan; 2 tso chopped green chills; 4 to 6 curry leaves; 1/4 tsp turmeric powder; 2 tsp chilli powder; 1 to 2 tbsp tamarind couple; 3 tbsp oil; Salt to tast

Ingredients Serving: 5

1/2 cup patato peeled and cubs
1/4 cup carrot cubes
1/2 cup ladies finger slite into vertically
1/2 french beans
1/2 cup cauliflower
1/2 tsp cumin seeds
1/2 tsp fenugreek seeds
1/4 tsp asafetida
4 tbsp besan
2 tso chopped green chills
4 to 6 curry leaves
1/4 tsp turmeric powder
2 tsp chilli powder
1 to 2 tbsp tamarind couple
3 tbsp oil
Salt to tast

Instructions

Boil the potato, carrot and cauliflower in 3 cups of water till tender and keep aside retaining the water.
Heat the oil in another pan and add cylinders and fenugreek seeds, when they crackle add the asafoetida.
Add the Bengal gran flour and saute for 4 to 5 minutes over a medium flame till it is golden brown
Add 5 cup of water and bring to boil
Add the green chillies, curry leaves, turmeric powder, chilli powder, tamarind pulp and all cooked vegetables and salt and bring to boil. Simmer till the bhindi and French beans are cooked
Serve hot with rice.

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