Name: Khatti Arvi Ka Saalan
Ingredients: 16 md Sized arvi; 2 ts Lemon juice; (10 ml.); 5 tb Oil; (75 ml.); 8 Flakes; (16 g.) garlic; 1/2 ts Mustard seeds; (2 g.); 1/2 ts Cummin seeds; (2 g.); 1 ts Urad dal; (5 g.); 4 Whole dried red chillies; 16 Curry leaves; 200 g Onions; chopped fine; 3/4 c Fresh tomato puree; (180 ml.); 4 tb Tamarind pulp; (60 ml.); 3 ts Coriander powder; (15 g.); 1 1/2 ts Chilli powder; (7 g.); 1 ts Turmeric powder; (5 g.); 1 tb Jaggery; (15 g.); Salt to taste

Mark well, that the desire I have spoken of must be thoroughly disinterested. If a man can detect, after the most earnest self-examination, any other motive than the glory of God and the good of souls in his seeking the [pastorate], he better turn aside from it at once; for the Lord will abhor the bringing of buyers and sellers into his temple: the introduction of anything mercenary, even in the smallest degree, will be like the fly in the pot of ointment, and will spoil it all.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		Femina, Femina4, Vegetable m	4	servings

INGREDIENTS

16	md	Sized arvi
2	ts	Lemon juice; (10 ml.)
5	tb	Oil; (75 ml.)
8		Flakes; (16 g.) garlic
1/2	ts	Mustard seeds; (2 g.)
1/2	ts	Cummin seeds; (2 g.)
1	ts	Urad dal; (5 g.)
4		Whole dried red chillies
16		Curry leaves
200	g	Onions; chopped fine
3/4	c	Fresh tomato puree; (180 ml.)
4	tb	Tamarind pulp; (60 ml.)
3	ts	Coriander powder; (15 g.)
1 1/2	ts	Chilli powder; (7 g.)
1	ts	Turmeric powder; (5 g.)
1	tb	Jaggery; (15 g.)
		Salt to taste

INSTRUCTIONS

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 tbsp. water. Heat oil in a pan. Add garlic and saute 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 saute 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, adjust the seasoning and serve with steamed rice.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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