Step 1
Heat oil, add mustard, cumin, methi seeds, curry leaves, dried chilies. Add besan and roast on low flame till light brown (important for flavor)
Step 2
Add water slowly, stirring to avoid lumps. Add turmeric, red chili powder, salt. Add vegetables (except okra initially). Cook 15–20 mins
Step 3
Add tamarind pulp. Add fried okra. Simmer 10 more minutes till thick. Serve hot with steamed rice and a little ghee on top.
