|Wild Indian fig (Gullar)||500 grams|
|Black gram (kala chana)||½ cup|
|Potato (aalo) cubed||2 medium|
|Tomato (tamater) paste||4 table spoon|
|Ginger (adrakh), grated||1 tea spoon|
|Coconut (nariyel) paste||2 table spoon|
|Bay leave(tej patta)||1|
|Green cardamom (hari elaichi)||1|
|Turmeric (haldi) powder||½ tea spoon|
|Cumin (jeera) powder||1 tea spoon|
|Red chilli powder (lal mirch)||½ tea spoon|
|Sugar (chini)||1 tea spoon|
|Salt (namak)||to taste|
|Hot spices (garam masala) powder||½ tea spoon|
|Mustard oi l(sarso ka tel)||4 table spoon|
|Fresh coriander (hara dhaniya) chopped||2 table spoon|
|Cream (malai)||2 tea spoon|
- 1. Soak black grams in water for 3-4 hours.
- 2. First take the each fig, peel them roughly and cut into halves.
- 3. Now scoop the seed out and clean the figs with water. It will look like small hollow bowl.
- 4. Take soaked grams in pressure cooker, add water and boil it. Once done drain water and keep aside.
- 5. Then put the figs in a pressure cooker with some water and cook it till it is done (1 whistle). Once done drain water and keep aside.
- 6. Heat oil in a pan then fry the potatoes and keep aside.
- 7. Add bit more oil if required add cardamom, cloves and bay leaves and let it cook for 30 seconds.
- 8. As the cumin start to splutter then add tomato puree, grated ginger and turmeric powder, cumin powder, red chilli powder, salt and sugar.
- 9. Cook it till oil gets separated. Now add coconut paste and let it cook for 2-3 minutes.
- 10. Now add fried potatoes and let it cook for 3-4 minutes.
- 11. Then add the boiled wild fig and grams. Mix well so that all the spices get well coated with the veggies.
- 12. Add 1 ½ cup of water let it boil then add and cook in a medium flame for 10 to 12 minutes.
- 13. As the gravy thickens add hot spices powder.
- 14. When the gravy becomes thick and comes to a coating consistency put off the flame.
- 15. Garnish with fresh coriander and drops of fresh cream and serve it hot with rice.