Photo by Wendy Kiang-Spray
Any combination of these vegetables makes an excellent vegetarian meal that can be served as is or with chapatis or rice.
Ingredients
- 4 teaspoons cooking oil, divided
- 1/4 cup besan flour
- 1 teaspoon cumin seeds
- 1/2 tablespoon ajwain
- 1/4 cup finely chopped onions
- 1-1/2 to 2 tablespoons grated ginger
- 1-1/2 cups of snake gourd, sliced into thin half moons
- 1/4 cup bitter melon, sliced into thin half moons
- 1/2 tablespoon red chili powder
- 2 teaspoons turmeric powder
- salt
Directions
- 1. In a sauté pan, add 3 teaspoons of oil and besan flour. Sauté until flour begins to turn a darker shade of yellow. Be careful not to brown or the besan flour can become bitter. Set aside.
- 2. Heat 1 teaspoon oil in large pan until hot. Add cumin and ajwain seeds. Stir for a minute.
- 3. Add onions and ginger and sauté until soft.
- 4. Add sliced snake gourd and bitter melon, chili powder, turmeric powder, and a tablespoon of water. Cover with lid and cook until vegetables are tender.
- 5. Remove lid, season with salt and heat until any moisture completely evaporates.
- 6. Sprinkle the roasted besan flour into the pan and sauté for another few minutes until ingredients are incorporated and the dish has dried out. Each grain of besan should be separated with no clumps.
