Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    tomato grated or finely chopped
   1      large         onion cut in slivers
   1                    capsicum cut in thin lengths
   1      teaspoon      garlic grated
   1      teaspoon      ginger grated
   1      tablespoon    coriander leaves finely chopped
   2      tablespoons   tamarind water
   1      teaspoon      wheat flour
     1/2  teaspoon      red chilli powder
     1/4  teaspoon      turmeric powder
     1/2  teaspoon      dhania -- (coriander seed)
                        -- powder
     1/2  teaspoon      cumin seeds
   3      pinches       asafoetida
                        salt to taste
   3      tablespoons   oil
                        ***ROAST TOGETHER AND DRY GRIND***
   2                    cardamoms
   2                    cloves
   2                    peppercorns
     1/2                cinnamon stick broken
   1                    bayleaf
   2      whole         red chillies dry

Preparation:

Dry roast wheat flour to a light pink, stirring continuously. Keep aside. Heat oil, add onions, fry till well browned. Drain well by pressing, putting back oil in pan. Cool onions a bit. Grind in mixie. Keep aside. In remaining hot oil, add cumin seeds allow to splutter. Add asafoetida, capsicum, ginger, garlic stir fry for a minute. Add all dry and ground masalas, flour, stir well. Add tomatoes, tamarind water, salt, stir. Simmer till gravy is thick and oil starts to separate. Add prepared veggies and stir, keep cooking for 2 minutes. Garnish with chopped coriander, serve with parathas, rotis, etc. Goes well with: Chunky veggies like boiled baby potatoes with skin, boiled peas, chopped stirfried brinjal pieces. (For this, fry brinjals pieces in oil, drain, keep aside, adjust quantity of oil required, and continue by frying the onions.) Making time: 30 minutes Makes: 2 1/2 to 3 cups Shelflife: Refrigerated 2 days