Ingredients 

• 4 tablespoons besan 
• 3 tablespoons hot oil
• 1 teaspoon cumin seeds
• 1/2 teaspoon methi seeds
• A pinch of asefotida 
• 2 teaspoon salt
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chilli
• 1 tablespoon tamarind paste
• 1 tablespoon curry leaves
• 1 tablespoon chopped cilantro
• 1 teaspoon chopped mint
• 1 chopped green chilli
• 1 teaspoon chopped ginger
• 1 cup of chopped vegetables e.g. carrots, potatoes, cauliflower, eggplant, okra etc

• In pot fry cumin seeds, asefotida and methi seeds in oil till brown.
• Then gradually add besan powder. Continuously stir the besan till it is golden brown. 
• Then add 4 cups of warm water. 
• Continue to stir the besan in water till you have consistency in the liquid. 
• Then add salt, ginger, green chilli, tamarind and spices to the liquid. 
• Let the liquid boil and then add vegetables and, curry leaves. 
• Set the heat low and let it slow boil for 15 minutes. 
• Then add mint and cilantro to the liquid. 
• Let it boil till vegetables are soft and cooked and the curry is of a soup consistency 
• Remove from heat