Okra
Cauliflower
Potato
Eggplant
Green peas
1 teaspoon cumin seeds
1 teaspoon mustard seeds
Fenugreek seeds
Crushed ginger
3–4 tablespoons gram
flour (chickpea flour)
10–12 tomatoes, puréed
1 teaspoon cumin powder
Green chilies
1–2 cloves
3–4 tablespoons oil
Ground black pepper
(or red chili powder)
Salt
Water
Served with rice

1. Heat 3-4 tablespoons of oil.
2. Once the oil is hot enough, add in 1 teaspoon of cumin seeds, 1 teaspoon of mustard seeds, and a few fenugreek seeds. Use low heat.
3. Add in the crushed ginger.
4. Once the spices begin to crackle, add about 3-4 tablespoons of gram flour (chickpea flour).
5. Sauté on low heat until the gram flour cooks well and its color changes to light brown. Keep stirring it continuously, or else the gram flour may form lumps.
6. Keep the flame on low to avoid burn.
7. Keep stirring continuously.
8. When the gram flour smells a nice aroma and has cooked, add 10-12 tablespoons of tomato puree, or as needed.
9. Mix it well.
10. Add the dry spices: 1 teaspoon cumin powder and ground black pepper to taste.
11. Add in salt to taste.
12. Now the gram flour is thickening, keep stirring. If you like, you may add some more tomato puree.
13. Increase the heat, and then add some water to the curry depends on the consistency preference.
14. Add in all the previoulsy friedvegetables to the curry, the green peas and the okra, cauliflower, potato, and eggplant, and a couple of green chilies.
15. Allow the vegetables to cook in the curry.
16. Add in 1 or 2 cloves for good flavor.
17. Put the lid on and wait until the curry boils.
18. Reduce the heat.
19. Pour the curry into a serving bowl.
20. Ready to be served.