Instructions

Heat cup mustard oil in a handi and add fenugreek seeds.

When spice is fragrant, add egg plants cut into cubes, cup peas, tomatoes, bunches methi saag, spring onions, bunches soya, green chilies, turmeric powder, potatoes cut into cubes and slightly fried.

Add red chili powder, salt to taste, tamarind juice, ginger garlic paste and few curry leaves and allow cooking on low flame.

When much of vegetables’ water has evaporated, stir together the gravy.

Garnish with sliced coriander and serve.