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
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
Grind mint, coriander, garlic and green chilies using 100 ml water.Add curds
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