Ingredients:
- Small Onion – 15
- Tomato – 2
- Drumstick – 5 to 6 pieces (optional)
- Tamarind – small gooseberry size
- Salt – to taste
- Oil
Roast and make a fine paste of:
- Small Onion – 2
- Fenugreek seeds – 1/4 tspn
- Coconut (grated) – 3 tbspn
- Curry leaves – a sprig
- Chilli powder – 1/2 to 1 tspn
- Coriander powder – 1 tspn
- Masala powder – 1 tspn
- Turmeric powder – 1/4 tspn
For tampering:
- Mustard seeds and Urad dal – 1/2 tspn
- Curry leaves – a sprig
Recipe:
- Heat a tspn of Oil in a pan. Add 2 small Onion, Fenugreek seeds, Coconut and Curry leaves. Fry till the Coconut turns into nice brown color.
- After that, grind the roasted items with Chilli powder, Coriander powder, Masala powder and Turmeric powder.
- Soak Tamarind in water for 20 minutes. Then extract tamarind juice from it.
- Heat Oil in a pan. Add Onion and fry till they are light brown.
- Add Drumstick and Tomato, fry for 2 to 3 minutes. Then add the ground paste and fry till the smell of masala goes.
- Add Tamarind juice and a cup of water. Bring this to boil once, then reduce the heat, cover and cook for 5 to 10 minutes. Remove from fire.
- For tampering: Heat 1 or 2 tspns of Oil in a pan. Add Mustard seeds and Urad dal. Once it starts spluttering, add Curry leaves and pour this mix to the curry.