Ingredients
Scale
- 1 cup besan (gram flour)
- 2 cups thick yogurt
- 2 cups mixed seasonal vegetables (potatoes, okra, carrots)
- 1 tsp turmeric powder
- 1 tsp cumin seeds
- 2 green chilies (adjust to taste)
- Salt (to taste)
- 2 tbsp cooking oil
- 4 cups water
Instructions
- In a mixing bowl, whisk together besan and yogurt until smooth. Gradually add water to achieve a pancake batter-like consistency.
- Heat oil in a pot over medium heat. Add cumin seeds until they sizzle, then stir in green chilies and vegetables; sauté for about 5 minutes.
- Pour in the besan-yogurt mixture while stirring continuously to prevent lumps. Bring to a gentle simmer.
- Cook on low heat for 20-25 minutes until thickened and bubbling. Adjust seasoning with salt as needed.
- Serve hot over steamed rice or with soft rotis.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Sindhi
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg