Many variations of spice and vegetable combinations can be used with this basic veggie sauce.
- 3-4 T butter or ghee
- 1/2 c atta flour
- 2 1/2-3 c water, depending on desired thickness
- ground black pepper
- salt, as desired
- cooked vegetables, your choice ( pictured above is broccoli, spinach and paneer also works well)
- Saute the flour in butter about ten minutes to get the raw taste out.
- Meanwhile, bring the water to a boil in a separate pot.
- Gradually stir the boiling water into the lightly toasted flour; stir well with a whisk to get the lumps out. Add more water (it can be cooler) until you get a gravy like consistency. Your vegetables can be a bit watery, too.
- Add your cooked vegetables and salt and pepper and stir well.
VARIATIONS: Make the sauce as a vegetarian gravy with a tad of molasses and serve with large slabs of tender paneer for a devotional Thanksgiving meal.