Wednesday, February 15, 2017


A spicy dish made with a combination of small onion-drumstick-garlic cooked in tamarind sauce flavored with freshly ground Indian spices.  A special masala powder is made with frying necessary spices and that adds a distinctive flavor to the dish.  

Small onion -  1 cup
Peeled garlic pods -1 cup
Drumstick (cut in 1" piece) - 1 cup
Brinjal (cut in big slices) - 1
Tomato - 2
Tamarind (soaked in warm water)
Turmeric powder - 1 tsp

For the powder:
Asafoetida - small piece
Mustard seeds - 1 tsp
Urad dhal - 2 tsp
Fenugreek seeds  - 1 tsp
Peppercorns -very few
Red chillies - 10-12
Jeera - 1 tsp

To Temper:
Mustard seeds - 1 tsp
Curry leaves - few

1. Peel and small onions and garlic and cut the keep the other vegetables ready.
2. Soak tamarind in water and squeeze out the water from the pulp.
3. Fry the items given in To grind section (Except jeera) with little oil, add jeera before grinding and make the masala powder.  
4.  In a heavy bottomed pan, add oil and throw in mustard seeds and when it sizzles, add in the curry leaves.  Later add small onion and garlic and saute well.  Once the onions have become slightly brown, add in tomatoes, drumstick, and brinjal one by one and mix well.  Add the freshly ground masala powder, salt, and mix well. Finally add the tamarind pulp and let it boil until vegetables are cooked and gravy get thickens.  When it boils, you would get a nice aromatic flavor at home.
Mix well with rice and enjoy a satisfactory meal.

The gravy thickens with time and tastes better after a settling time.

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