Ingredients¼ cup Gavarfali (cluster beans)½ cup Potato, peeled and diced¼ cup Carrots, peeled and diced¼ cup Bhindi (ladies finger), slit vertically into two halves½ tsp Cumin Seeds (jeera)½ tsp Fenugreek (methi) seeds¼ tsp Asafoetida (hing)4 tbsp Bengal Gram Flour (besan)2 tsp Green Chilies, chopped1 tsp Ginger, grated4 to 6 Curry Leaves¼ tsp Turmeric Powder (haldi)2 tsp Chili Powder1-2 tbsp Tamarind Pulp (imli)3 tbsp OilSalt, to taste
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