Vagharia

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Hard

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • 1 cup - kabuli channa (chickpeas)
  • 6 black kokums
  • 1 tbsp - coriander leaves, finely chopped
  • 1 stalk curry leaves
  • 1 tbsp - gram flour
  • 1 tbsp - chilli powder
  • 1/4 tsp - turmeric powder
  • 2-3 pinches asafoetida
  • salt to taste
  • 1 tbsp - jaggery grated
  • 1/2 tsp - mustard seeds
  • 2 cups - water

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.

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