Ingredients
| Moongray (Redish pods) | 1¼ kg |
| Piyaz (Onion) | 1 medium |
| Tamater (Tomatoes) | 2 large |
| Dahi (Yogurt) | 1 pao |
| Sabz mirchon ka paste (Green chilli paste) | 2 tsp [heaped] |
| Lehsan (Garlic) paste | 1 tsp |
| Pissi laal mirchen (Red chilli powder) | ¾ tsp |
| Namak (Salt) | 1¼ tsp |
| Haldi (Turmeric powder) | ¼ tsp |
| Zeera (Cumin seeds) | 1 tsp |
Method
Step 1: Boil Moongray (Redish pods) in 5-6 glasses of water until almost tender. Drain and rinse with tap water and set aside.
Step 2: Fry Piyaz (Onion) in ¾ cup of oil till light golden. Add Zeera (Cumin seeds) and mix for 10 seconds.
Step 3: Add Sabz mirchon ka paste (Green chilli paste), Lehsan paste (Garlic paste), Tamater (Tomatoes), Pissi laal mirchen (Red chilli powder), Namak (Salt), Haldi (Turmeric powder), mix and cook on medium to low flame till masala is ready.
Step 4: Add boiled Moongray (Redish pods), mix, cover, and cook on low flame for 5-8 minutes.