| 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.
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