Ingredients

• 3 - potatoes
• 1 - carrot
• 10 - lady's fingers
• 10 - cluster beans
• 10 - French beans
• 3 - small brinjals
• 1 - thick slice yam
• 1 stick - lotus root
• 2 to 3 - drumsticks
• 1 tbsp - coriander leaves,
• 1 tsp - mint leaves
• 1 tsp - ginger
• 5 to 6 - green chillies
• 1 stalk - curry leaves
• 2 tbsp - tamarind water
• 5 to 6 - cocum pieces, dried
• 1 tsp - fenugreek seed
• 1 tsp - cumin seeds
• 3 tbsp - gram flour
• 1 tsp - red chilli powder
• 1/2 tsp - turmeric powder
• 3 to 4 pinches - asafoetida
• 1.5 tsp - sugar
• 2 tbsp - oil
• Salt to taste

How to Make Besan Ji Karhi

• Soak cocum in 1/2 cup water for 20 minutes.
• Chop potatoes into chunks, with skin intact. Scrape carrot and quarter lengthwise, then cut into 2 inch pieces.
• Trim the ends of lady's fingers, cut the drumsticks in 4 inch pieces, halve the brinjals, peel and chop yam into bite sized chunks, cut lotus roots in 1 inch pieces.
• Chop 3 green chillies fine.
• Boil potatoes, yam and lotus roots for 5-6 minutes in 2 cups water, till soft.
• Clean and cut stubs of both beans chop to 2 inch pieces.
• Heat oil, add cumin, fenugreek seeds, asafoetida, allow to splutter.
• Add chopped green chilli, ginger, curry leaves, stir.
• Add flour, stir vigorously, add a tsp of oil, add chilli and turmeric powders.
• Add 6 cups warm water.
• Stir till flour liquid is smooth and boil commences.
• Add all vegetables, including potato, yam, lotus root water.
• Simmer for 10 minutes.
• Add sugar, salt, cocum with water, whole chillies, and tamarind water.
• Boil till gravy is like dal thickness.
• Garnish with mint and coriander.
• Serve.