Serving: 4 | Type: Veg-Kuzhambu
Ingredients:
| Murungakai(cut) | -1cup |
| Tomato(Cut) | -1cup |
| Onion(diced) | -½ cup |
| Tamarind | -lemon size |
| Chili Powder | -1tbsp |
| Dhania powder | -2tbsp |
| Turmeric | -¼tsp |
| Salt | -to taste |
Seasonings:
| Sesame oil | -3tbsp |
| Mustard | -1tsp |
| Urad Dhal | -1tbsp |
| Fenugreek | -¼tsp |
| Red Chili | -2 |
| Asafotida | -¼tsp |
| Curry Leaves | -few |
Method:
- Soak the tamarind with cup of water, squeeze out the pulp and keep it aside.
- Take a pan heat with oil add seasonings fry without burning.
- Add onion sauté for a minute, then add tomato, turmeric and salt sauté until tomato get mash.
- Add murungakkai sauté for 1 or 2 minute.
- Then add chili, dhaniya powder and tamarind mix well.
- Add 2 cups of water boil it until vegetable get soft.
- Then turn off the stove.
- Serve with white rice.
- If you like you can add 1tsp of brown sugar.
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