Mix together chilli, salt, dhania, turmeric in 1/2 cup water.
Heat oil in pan, add seeds, asafoetida, allow to splutter.
Add garlic, ginger, and stir for a couple of seconds.
Add curry leaves, masala water,stir till oil separates.
Add curds, keep stirring constantly over medium heat.
When whiteness of curds disappears, add 1/2 cup water.
Bring to a boil, add washed, drained gram, tomatoes, capsicum.
Cover with a lid, simmer, pour some water on lid.
This is done to drop back rising steam into the vegetable.
Cook for 8-10 minutes or till gram is tender and oil begins to separate.
Sprinkle more water, if necessary.
When almost done, sprinkle flour, stir, take off fire.
Empty into serving dishes, garnish with chopped coriander.
Serve fresh and hot with puris, phulkas, or roti.
Making time: 20 minutes
Makes: 2 cups (4 servings)
Shelflife: Best fresh.
Note: If the gram is not very tender, boil it in water to which
a pinch of soda is added, till cooked. Drain, pour cold water, drain,
then proceed to make vegetable.
Introduction to Harabara Dishes