recipes with annapurna compounded asafoetida hing

˝	Cup soya nuggets
˝	Cup green peas.
˝	Teaspoon Cumin seed (jeera) a pinch of Annapurna asafoetida (hing)
1	Tea spoon paste of ginger+green chilli
˝	Tea spoon garlic paste
2	Medium onions chopped
2	Tomatos finely chopped
ź	Tea spoon turmeric powder

˝	Tea spoon chilli powder
˝	Tea spoon chilli powder
˝	Tea spoon coriander powder
ź	Cup fresh curds
2	Tea spoons Bengal gram flour (Besan)
2	Table spoons milk
˝	Tea spoon sugar
2	Table spoons oil
Salt to taste

METHOD

1. Cook the soya nuggets in hot salted water for about 20 minutes keep aside.

2. Heat the oil and add the cumin seeds, and when they crackle add Annapurna compounded asafoetida, ginger+green chilli paste, and onions and sauté till the onions become translucent.

3. Add tomatoes, turmeric powder, chilli powder and coriandar powder and cook on a slow flame for about 5 to 10 minutes.

4. Mix the curd, gram flour, milk and ž cup of water and add to the onion-tomato gravy.