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Roast wheat flour by stirring constantly till you obtain pink color
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Heat oil and fry till golden color
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Drain and squeeze excess oil in onions and cool.
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Put back oil in a pan and grind onions, keep aside
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Add cumin seeds in oil and let them splutter.
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Add capsicum, ginger, garlic and asafetida and saute for a minute
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Meanwhile roast and grind cardamoms, cloves, dry red chilly, cinnamon stick and bay leaf
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Add this ground masala and wheat flour to the above mix, stir well
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Add tomatoes, tamarind water and salt.
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Stir occasionally and cook on low heat till you obtain thick gravy and oil oozes out.
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This brown gravy can be used with any vegetables, all you need to do is to add your veggies and cook further for 2-5 minutes
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Garnish with coriander leaves.
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It goes well with paratha, roti etc.