Photo by Vinita Punjabi
Cook the beans, potatoes and carrots in 2 cups of water until tender. Keep aside, retaining the water. Heat a pan and add the cumin seeds and fenugreek seeds. When they crackle, add the asafoetida. Add Bengal gram flour and sauté for 4 to 5 minutes on medium heat, until golden brown. Add 4 cups of water and bring to a boil. Add the green chillies, ginger, curry leaves, turmeric powder, chilli powder, tamarind pulp, all the cooked vegetables, ladies’ finger, salt and bring to a boil. Simmer until the ladies’ fingers are cooked. Serve hot with rice.