Ingredients
1. Finely chopped and grated tomato (1)
2. red chili powder (1/2tsp)
3. onion cut in slivers (1large)
4. wheat flour (1tsp)
5. tamarind water (2tbsp)
6. capsicum cut into thin lengths (1)
7. grated ginger (1tsp)
8. grated garlic (1)
9. finely chopped coriander leaves (1tbsp)
10. asafoetida (3pinches)
11. turmeric powder (1/4tsp)
12. cumin seeds (1/2tsp)
13. dhania powder (1/2tsp)
14. oil (3tbsp)
15. bay leaf (1)
16. cardamom (2)
17. peppercorns (2)
18. cloves (2)
19. broken cinnamon stick (1/2)
20. whole red chili dry (2)

Method of preparation:-
1. Take a pan, place it over heat. Dry roast the wheat on medium heat until it turns light pink in color. Heat oil in it and then fry the onions in the oil they get brown. Drain the fried onions from the oil and cool them and grind them in the mixie. Keep aside.

2. Now add the cumin seeds in the hot oil and keep them to splutter. Then add asafoetida, garlic, ginger, capsicum stir the mixture and fry it for a minute.

3. Add flour, all dry and ground masalas, mix them well. Now add chopped tomatoes, salt and tamarind water, stir the mixture well. Keep it to cook on simmer until the gravy becomes thick and the oil starts to separate

4. Now add the prepared vegetables in the gravy and mix them well. Again cook it for about 2-3 minutes. When it gets ready then garnish it with chopped coriander and serve it hot with rotis or parathas.