1 . 4 medium-sized tomatoes, washed and cut in cubes
2 . water, as required
3 . 2 tbsp rice bran oil
4 . few curry leaves
5 . 1/2 tsp. fenugreek seeds
6 . 1/2 tsp. black mustard seeds
7 . 7-8 pinches asafoetida powder
8 . 3 tablespoons gram flour
9 . 1/2 tsp. turmeric powder
10 . 1/2 tsp. red chili powder
11 . 2 potatoes, washed, peeled and cubed
12 . 2 carrots, washed, peeled and cubed
13 . 1/2 cup cluster beans, washed, ends trimmed and chopped in 1 inch pieces
14 . 2 tbsps. chopped fresh coriander leaves
15 . 1/2 tsp. salt
NUTRITION INFO
Serving Size: 1 (1066) g
Servings Per Recipe:3
Calories: 708.8
Calories from Fat 12 g2 %
Total Fat 1.4 g2 %
Saturated Fat 0.3 g1 %
Cholesterol 0 mg 0 %
Sodium 217.3 mg 9 %
Total Carbohydrate161.4 g 53 %
Dietary Fiber 24.5 g98 %
Sugars 18.7 g74 %
Protein 18.4 g 36 %
DIRECTIONS
1. Wash and chop 4 tomatoes in cube-sized pieces.
2. Boil the tomatoes in water.
3. Once the tomatoes are boiled, allow them to cool.
4. Once cooled, process the chopped tomatoes in a mixer.
5. Strain the tomato puree using a sieve.
6. Now heat oil in a pressure cooker.
7. Add 1/2 teaspoons of fenugreek seeds (methi seeds), 1/2 teaspoons of black mustard seeds (rai), 7 to 8 pinches of hing and a few curry leaves. Allow to stir-fry for a few seconds.
8. Add 3 tablespoons of gramflour (besan) and allow to become slightly brownish by stir-frying on medium flame.
9. Once the color changes on stir-frying and the gramflour smells aromatic, pour in the processed tomato puree prepared above in step 5.
10. Mix thoroughly and then add turmeric powder, red chilli powder and salt. Mix well.
11. Fold in the chopped vegetables (2 cubed potatoes, 2 cubed carrots and 1/2 cup of chopped cluster beans). Mix well.
12. Allow to boil for a few minutes.
13. Close the cooker and pressure cook upto 1 whistle.
14. Garnish with chopped fresh coriander leaves.
15. Serve hot with long-grain white Basmati rice. Enjoy!
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