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Vagharia
Vagharia
Ingredients
1 cup kabuli channa
6 black kokums
1 tbsp. coriander leaves finely chopped
1 stalk curry leaves
1 tbsp. gram flour
1 tbsp. chilli powder
Method
Soak and pressurecook channa, wash and drain.
Add one and half cups water.
Soak kokum in 1/4 cup water for 5 minutes, keep aside.
Dissolve flour in 1/4 cup water, keep aside.
Heat oil in a large pan.
Add mustard seeds allow to splutter.
Add curry leaves, asafoetida, kokum and water.
Add all other masalas and jaggery.
Stirfry for a minute.
Add channa with water, bring to a boil.
Add gramflour, cook stirring, till boil is resumed.
Simmer and cook till gravy is fairly thick.
Add salt, stir and garnish with chopped coriander.
Serve hot with steamed rice or parathas.
1/4 tsp. turmeric powder
2-3 pinches asafoetida
salt to taste
1 tbsp. jaggery grated
1/2 tsp. mustard seeds
2 cups water
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