ELEMENTS:
½ cups Bengal gram flour
3 garlic cloves, grated
2-3 little chillies or jalapenos, grated/chopped
1 small bit ginger, grated
1 tsp garam masala
1 tsp turmeric powder
3 average size potatoes cut up lengthwise
2 average size onions cut up lengthwise
1-2 carrots, chop up sugar to favor salty to tang
Olive oil.
PROCESS:
1. Blend the Bengal gram flour along with the garlic, chillies, ginger and the rest of the spices.
2. Cover the cut up veggies with this blend and set away for 10-15 minutes.
3. Heat up olive oil in a large saucepan and add the mustard kernel.
4. What time they fizz, add the dry red chillies, and curry leaves and the sesame seeds along with a smidgen of asafoedita and sugar and salt to flavor.
5. Add the covered veggies to the saucepan and blend well.
6. Steam on high warm for a couple of minutes and then coat the pan, lesser the heat and cook awaiting finished.
7. Remove and dish up warm with steamed rice.