Updated: Mar 6, 2021
💛 Ingredients 💛
For the thin slurry/batter:
2 heaped tablespoons gram flour
4 tablespoons yogurt
1 teaspoon ginger paste
Salt to taste
1/4 teaspoon chili powder
1/4 teaspoon turmeric powder
1 tablespoon sugar/ jaggery
1 cup water (or as needed)
2 tablespoons clarified butter/ghee
1/2 teaspoon mustard seeds/rai
1/2 teaspoon cumin/jeeru
1/4 teaspoon fenugreek/methi
1 dry red chili/lal suka marcha
1 bay leaf/tamal patra
1 small piece cinnamon/taj
8-10 curry leaves/limbdo
1 green chili, cut in slit
Pinch of asafoetida/hing
For veggies: (1 cup)
Chop and slightly boil all the veggies:
💚 Instructions 💚
In a bowl, mix all the slurry/batter ingredients well, leaving no lumps.
In a pot, heat ghee and add in mustard seeds and fenugreek seeds.
Now add rest of the vaghar ingredients and let it splutter.
Slowly add in batter and stir continuously to avoid lumps.
Add in all the veggies and cook for around 10 minutes on a slow flame.
Serve hot with khichdi, papad, pickle, or my athela jalapeno.