In a heavy-based pan, heat oil, add asafoetida, coriander seeds, fenugreek seeds, mustard seeds, cumin seeds and curry leaves.
Fry till the seeds splutter and then add the ginger and sauté over high flame to a light brown colour.
Mix in the gram flour and sauté till the mixture tends to collect together.
Add salt, turmeric, green chillies and chilli powder and mix well.
Gradually add water, stirring continuously so that no lumps are formed. Bring to a boil.
Add tomatoes and blend well. Stir-in the mixed vegetables and kokum, simmer till the vegetables are cooked through.
Serve garnished with coriander leaves.
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Key Ingredients: vegetable oil, green chillies, ginger, coriander seeds, asafoetida, turmeric, coriander leaves, tomato, red chilli, salt, gram flour, cumin seeds, mustard seeds, curry leaves, fenugreek seeds