Bhatia Curry
Cooking time - 1 hour
Courtesy Mrs. Sharda Bhatia
Ingredients:
1 tsp Jeera/cumin seeds
1/2 tsp methi dana/corriander seeds
1/2 tsp Heing/asafoetida powder
4-6 Curry leaves
4 Red chilli whole
1-2 Green chilli (depending upon how spicy you like it)
1 tsp Haldi (turmeric powder)
Salt to taste
1 inch Ginger piece
1 &1/2 tbsp oil
1 tbsp Moong ki dal
1 tbsp Chole/ chickpeas
4 tbsp besan/gram flour
Water as needed
1 small potato cut into big uneven pieces
Suran/Yam 2 inch piece
8-10 cluster beans whole (guar-phali)
2 Drumsticks cut into 4 inch long cylindricals
8-10 Lady's fingers/okra whole with one slit vertically
10-12 leaves fresh Corriander
3-4 Cocum/kokum ke phool
5 tbsp or 1/4 cup Tamarind pulp (depending on you how sour or khatta do you like)
2 tbsp grated jaggery
Method:
Soak moong ki dal and chole in water for 2 hrs.
Mix water and besan into a medium consistency.
Take oil in a pan on a low flame, add methi dana, jeera, heing, red chili whole, curry leaves, grated ginger, add chole and moong and slightly saute.
Add gram flour mix, haldi, cocum, and change the flame to high.
Add suran and let the curry boil, after it comes to its boiling point and bubles start coming up then add drumstick, guar and potato, let it boil for 20 minutes again.
Add tamarind pulp and jaggery, & again boil the curry.
After two minutes add okra and boil it again for 10 minutes.
Add curry leaves and corriander and let it boil for 5-10 minutes.
Curry is ready to eat!!!
Best tastes with jeera rice or plain rice.
