INGREDIENTS
1 cup
tablespoon water out of
4 tbsps
chickpea flour
1
onion
1 small
pepper
1/2 tsp
salt
2
garlic
1 serving
canola oil
1 cup
yogurt
1 tsp
cumin seeds
1 tsp
turmeric
1 tsp
mustard seeds
1/2 tsp
chili powder
4 tbsps
cilantro
1/2 cup
water
1 tbsp
canola oil
1/2 tsp
fenugreek
2 tbsps
chickpea flour
1/2 tsp
salt
2
curry leaf
2 tsps
regular cream butter
1/4 tsp
chili powder
1 pinch
asafoetida