Categories: Side dish for Idli/Dosa, sambar/Curry/Huli

Ingredients

• 2 nos Onions
• 1 no Tomato
• 3 clove Garlic
• 2 nos Brinjal (cut into small pieces and store in cold water)
• 1 no Drumstick (or 5 frozen pieces)
• 1 no Green chilli
• 1/2 tsp Mustard
• 1/2 tsp Cumin seeds
• 5 nos Curry leaves
• 1/4 tsp Asafoetida
• 1 tsp Red chilli powder
• 1/4 tsp Turmeric powder
• 3 tsp Dhania powder
• 1/2 tsp Cumin powder
• 3 tbsp Oil
• 3 tsp Tamrind juice (or thick store bought pulp 1/4 tsp)
• 1 tsp Salt
• 1 pinch Sugar

Directions

1. Heat oil in a kadai ( Wok) , splutter mustard seeds, cumin seeds, curry leaves along with asafoetida powder, then saute diced onions, chopped brinjal, drumsticks and garlic for a few minutes and cook tomatoes along them until tender.

2. Now add all the dry ingredients like turmeric powder, chilli powder, dhania powder, cumin powder, sugar and salt with tamring pulp diluted with 2 cups of water. Let it simmer until the oil seperates from gravy, now add fresh curry leaves.

3. Serve with steamed rice, any vegetable curry and appalam/varthal.

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