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Ingredients
|
Quantity
|
|
Medium arvi
|
16
|
|
Lemon juice
|
2 tsp
|
|
Oil
|
5 tbsp
|
|
Garlic
|
8 flakes
|
|
Mustard seeds
|
½ tsp
|
|
Cumin seeds
|
½ tsp
|
|
Urad dal
|
1 tsp
|
|
Whole dried red chillies
|
4
|
|
Curry leaves
|
16
|
|
Onions – finely chopped
|
200gms
|
|
Fresh tomato puree
|
¾ cup
|
|
Tamarind pulp
|
4 tbsp
|
|
Coriander powder
|
3 tsp
|
|
Chilli powder
|
1 ½ tsp
|
|
Turmeric powder
|
1 tsp
|
|
Jaggery
|
1 tbsp
|
|
Salt
|
to taste
|
Wash the arvi thoroughly and cook with enough water until done.
Add lemon juice and bring to a boil again. Drain. When cool, peel and quarter
lengthwise and reserve in a panful of water.
Grate the jaggery and reserve in three tbs. water. Heat oil in a
pan. Add garlic and saute over medium heat until light brown. Add mustard
seeds, cumin seeds, urad dal and whole red chillies. Stir until the seeds begin
to crackle. Add curry leaves. Stir for a minute. Add onions and sauté until
golden. Add tomato puree, tamarind pulp, chilli powder and turmeric powder. Stir-fry
until the oil floats on top. Add salt and three cups water. Bring it to a boil.
Lower the heat, add arvi and jaggery. Bring it to a boil again. Lower the heat,
simmer, stirring occasionally, until the gravy reaches thin sauce consistency.
Remove and adjust the seasoning.
