Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

Serves: Four
105
Time required: 50 minutes
16 medium sized arvi
2 tsp (10 ml) lemon juice
5 tbs (75 ml) oil
8 flakes (16 g) garlic
1/2-tsp (2 g) mustard seeds
1/2-tsp (2 g) cummin seeds
1 tsp (5 g) urad dal
4 whole dried red chillies
16 curry leaves
200 g onions, chopped fine
3/4 cup (180 ml) fresh tomato puree
4 tbs (60 ml) Tamarind pulp
3 tsp (15 g) coriander powder
1 1/2 tsp (7 g) chilli powder
1 tsp (5 g) turmeric powder
1 tbs (15 g) jaggery
Salt to taste
WASH the arvi thoroughly and cook with enough water till 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 saut over medium heat until light brown. Add mustard
seeds, cummin seeds, urad dal and whole red chillies. Stir until the seeds begin to
crackle. Add curry leaves. Stir for a minute. Add onions and saut 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.
To serve: Remove to a serving bowl and serve with steamed rice.

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