Heat oil in a heavy based pot and add the cumin, coriander, and fenugreek seeds as well as the asafoetida
/hing, ginger, green and red chilli, and curry leaves, and allow the aromas to arise.
Whisk together the chick pea flour, turmeric, and water, and add this mixture to the herbs and spices in the pot.
Bring the mixture to a simmer, ensuring to stir continuously. Reduce heat and allow it to simmer for about 5minutes.
Add the vegetables and salt to taste.
Once the vegetables are tender, add the tamarind paste and allow to simmer for a few more minutes.
Serve piping hot with rotis, steamed basmati rice or serve as soup.Recipe reprinted with permission of Healthy Vegetarian Foods. To see more recipes, click here.