Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    curds fresh -- thick
   1      teaspoon      red chilli powder
     1/2  teaspoon      dhania powder
     1/4  teaspoon      turmeric powder
   2      pinches       asafoetida -- (2 to 3)
                        salt to taste
     1/2  teaspoon      cumin & mustard seeds
   1      stalk         curry leaves
   1      teaspoon      wheat flour
   2      tablespoons   oil
   1      cup           water

Preparation:

Beat curds with a spoon till well broken. Keep aside. Mix all dry masalas in 2 tablespoon water, dissolve. Keep aside. Heat oil, add seeds, allow to splutter. Add asafoetida, curry leavesand dissolved masala. Stir. When oil separates, add curds, stir continuously till whiteness of curds vanishes. Dissolve flour in remaining water, add and stir till boil resumes. Add veggies at this stage. Simmer till gravy thicken a bit. Garnish with coriander, serve hot with rice, roti, or paratha. Goes well with: Boiled poatoes, peas, beans. Making time: 20 minutes Makes: 2 cups Shelfllife: 2 days refrigerated