Recipe by
Total Time:
15-30 minutes
Rated 3 based on 100 votes
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Hard

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How to Make Vagharia

  • Soak and pressure cook channa, wash and drain.
  • Add one and half cups water.
  • Soak kokum in 1/4 cup water for 5 minutes, keep aside.
  • Dissolve flour in 1/4 cup water, keep aside.
  • Heat oil in a large pan.
  • Add mustard seeds allow to splutter.
  • Add curry leaves, asafoetida, kokum and water.
  • Add all other masalas and jaggery.
  • Stir fry for a minute.
  • Add channa with water, bring to a boil.
  • Add gram flour, cook stirring, till boiling is resumed.
  • Simmer and cook till gravy is fairly thick.
  • Add salt, stir and garnish with chopped coriander.
  • Serve hot with steamed rice or parathas.