PREPARATION

1. Take a pan, add 55 grams gram flour and dry roast until it turns dark brown in color.

2. Remove it from heat and keep aside.

3. Heat 30 milliliters oil in a skillet, add 1/2 teaspoon mustard seeds, 1/2 teaspoon cumin and stir well.

4. Add 1 teaspoon ginger, 1 teaspoon garlic, 1 tablespoon green chili and saute until it turns golden brown in color.

5. Then, add 1/4 teaspoon asafoetida, 420 grams onions and fry till translucent.

6. Now, add 145 grams tomato and saute until it turns soft and pulpy.

7. Add 1/2 teaspoon turmeric and stir well.

8. Add 1 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon salt, 1/2 teaspoon garam masala and mix it well.

9. Cover it with lid and cook for about 5 minutes on medium heat.

10. Open the lid and give it a nice stir.

11. Now, add the roasted gram flour and mix it well.

12. Again cover it with lid and cook for another 5 minutes on medium heat.

13. Open the lid and give it a nice stir.

14. Garnish with coriander.

15. Serve hot with roti.