besan ki sabji


1 cups gram flour (besan)
2 tablespoons mustard oil
1 teaspoon cumin seeds
A pinch of asafoetida (hing)
2 medium onions, chopped
2medium potatoes, chopped
Salt to taste
2 green chillies, chopped
ΒΌ teaspoon turmeric powder
A small bunch of coriander leaves
2 teaspoons lemon juice
Heat the oil in a kadai; add the cumin seeds and when they begin to change colour, add the asafoetida and onions and cook over low heat for two minutes. Add the potatoes, green chillies, turmeric powder and salt. Stir, cover fully and cook for 2 -3minutes on low heat Sprinkle the besan over it, cover the kadhai and cook over low heat for 2 minutes without stirring. Now open the cover and stir continuously so that it does not stick or burns, and continue to cook for anther 2 minutes. Sprinkle 2 tbsp of water, cover and cook for 2-3minutes. Add the coriander leaves and lemon juice. Mix well.
Sabji is ready.
Serve with Paratha.


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