Knead the dough using Bran(and wheat atta) or millet flour and adequate amount of water and keep it aside.
Now finely chop all the vegetables. In pan heat oil and saute all the vegetable
Heat oil in a non stick pan. Add methi seeds, hing, green chillies and pumpkin and mix well. Add salt, turmeric powder, coriander powder, ginger and mix.
Heat oil in a non-stick pan. Add garlic and green chillies paste and turmeric powder. Let it cook really well. Add methi leaves, salt and let cook on low
Steam the sprouts or boil them. Heat oil in a vessel; add a pinch of asafetida to it. Add green chilli paste cook it for 15seconds and then add onions to it. Sauté that until it turns soft and add tomatoes to it
Hang skimmed milk yogurt in a muslin cloth to remove excess water.Soaked the mustard powder in 2 tbsp milk & leave it for 10 minutes.Combine thick
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