Seasonal Vegetable Dumplings in a Spicy Yoghurt Curry Served with Crispy Puri Breads and Cachumba Salad

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 medium-sized beetroots
• ½ butternut squash
• 1½ tbsp ghee
• 1 white onion
• sea salt
• 1½ tbsp cumin
• 1 tbsp fennel seeds
• 1 tbsp pomegranate
• 2-3 fresh small green chillies
• 125g/4oz gram flour (also called chickpea flour
• ½ tsp asafoetida
• bunch fresh coriander
• ½ tsp bicarbonate of soda
• pinch salt
• , for deep frying sunflower oil
• 1 tbsp chilli powder
• 1 tsp ground turmeric
• 1 tbsp ground coriander
• 65g/2½oz gram flour
• 750ml/1¼ pints natural yoghurt
• sea salt
• 2 tbsp ghee
• 2-3 hot red chillies
• 3 garlic
• 1 tbsp black mustard seeds
• 125g/4oz fine chapatti flour or fine wholemeal plain flour
• ½ tsp salt
• 1 tsp carom seeds
• plain white flour
• , for deep frying sunflower oil
• ½ cucumber
• 2 tomatoes
• 1 small onion
• ½ lemon
• handful fresh coriander
• handful fresh mint
• sea salt

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →