Besan tarkari is a fine vegetarian replacement for Diwali fish curry. Like Kadhi badi, it is often served on special days, but it is often cooked when the household runs out of greens in the oven. Chickpea dough takes the place of beef, and you’re not going to lose it in this rich recipe from southern Nepal. Here’s how you do it:

Ingredients:

• 500g gram flour
• 1 cup mustard seed paste
• 6-7 cloves garlic, as paste
• 2 onions, diced fine
• 1 tbsp turmeric powder
• 3-4 medium tomatoes, chopped
• 1 tbsp cumin
• 1 tbsp garam masala
• 2 tbsps coriander powder
• 2 cups mustard oil
• 1 tbsp red chilli powder
• Salt, to taste

Directions

Boil a liter of water and apply a gram of flour and whisk until solid. Knead the dough and shape until it is between one and two centimeters thick. Split into whatever form you choose. Warm the oil pan and cook the gram flour until it is reddish-brown.

Now, start preparing your curry tadka. Heat another pan with two tablespoons of mustard oil and add the garlic and onion pasta and the diced tomatoes. Cook properly, then apply the mustard paste, so that the curry does not taste salty. Add cinnamon, turmeric, chilli, garam masala and cilantro. Attach three cups of water and simmer for 10 minutes. Finally, introduce fried besan, cover and simmer for another five minutes. Disable the sun.

Finally your besan tarkari is ready. Garnish with sliced leaves of coriander. It’s better eaten with rice or roti.