- Dry roast wheat flour to a light pink, stirring continuously. Keep aside. Heat oil, add onions, fry till well browned.
- Drain well by pressing, putting back oil in pan. Cool onions a bit. Grind in mixie. Keep aside.
- In remaining hot oil, add cumin seeds allow to splutter. Add asafoetida, capsicum, ginger, garlic stir fry for a minute. Add all dry and ground masalas, flour, stir well.
- Add tomatoes, tamarind water, salt, stir. Simmer till gravy is thick and oil starts to separate.
- Add prepared veggies and stir, keep cooking for 2 minutes. Garnish with chopped coriander, serve with parathas, rotis, etc.