Besan                          : 2 tbsp

Yoghurt                       : 1 cup

Carrot                         : 1

Mix yoghurt and besan together, whisk it and keep aside.

Cut all the vegetabes into medium size cubes.  Cook  the vegetables in a pressure cooker  adding salt, turmeric pdr   and a cup of water.  After one whistle switch off the stove and keep aside.

Heat ghee in a kadai add  mustard seeds, when it pops up break the red chillies and cumin seeds. Add chopped garlic and saute for a few seconds till the raw smell goes.  Reduce the flame and  add the  curry leaves , fenugree powder, asafoetida powder  and chilli pdr, mix well and add the yoghurt mixture to this stir well.  Keep it in a low flame stirring frequently for 6 to 7 minutes and add the cooked vegetables to this. Mix well and check the salt. Cook it again for 2 to 3 minutes and remive from fire. Serve hot!!