Ingredients vegetarian 4 servings

• 2 lbs. Tomato
• 2 tbsps. Besan
• 1 tbsp Red Chili Powder
• 2 nos. Green Chilies
• 3 nos. Curry Leaf
• 1 tsp Mustard seeds (black)
• ¼ tsp Asafoetida
• 5 tbsps. Vegetable Oil
• 100 gms. Guvar
• Salt to taste

Directions

1. Fry Guvar in oil for about 3 min then remove it and keep aside.
2. Pressure cook tomatoes in water for about 1 whistle, remove the skin and then puree it in a blender.
3. Heat oil and add black mustard seeds, curry leaves, asafoetida, red chilli powder and green chillies.
4. Wait till the mustard seeds begin to crackle.
5. Now add channa dal flour in the oil and stir the mixture sometime until the color of the channa dal becomes light brown. Do not over cook.
6. Now add the tomato paste and keep stiring to prevent forming lumps.
7. Now add Guvar and salt and stir it for a while.
8. Add about 3 glasses of water then keep the curry boiling for some time.
9. After the curry has come to a boil lower the heat let it simmer for about 30 minutes.
10. Adjust the amount of salt to your taste.

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