RECIPES OF INDIA

Ingredients

1 lemon size

A pinch

A few

2 tbsp

1/2 tsp

1/4 tsp

1/2 tsp

10 small

3 tsp

1/2 tsp

1/2 tsp

1 1/2 tsp

7

1-2

5-6

1 large

1 large

Tamarind (or the paste)
Turmeric powder - a pinch
Curry leaves
Gingerly oil
Mustard seeds
Methi seeds (fenugreek)
Red gram dhal (thuvaram paruppu)
Onion (peeled and cut into small pieces)

Coriander seeds

Black pepper seeds

Cumin seeds

Channa dhal (kadalai paruppu)

Dry red chillies (adjust to taste)

Eggplant (aubergine), (cubed) (optional)

Lady's finger (optional)

Potatoes (cubed) (optional)

Tomatoes (quartered) (optional)

Salt  (adjust to taste)

A small pinch of asafoetida powder

Drumstick (cut 2 inches in length and sliced diagonally) (optional)

1. Roast coriander seeds,  black pepper seeds, cumin seeds, channa dhal and red chillies without oil and powder coarsely
2. Soak the tamarind in 1 cup hot water for about 15 minutes
3. Squeeze and extract the juice which should be about 400 ml
4. Heat oil in a thick bottomed vessel or in a non stick pan
5. Add mustard seeds and add the methi seeds and red garam dhal after mustard flutters
6. Add the cut onions and saute for 2 minutes in slow fire
7. Add the ground masala powder and fry for a minute
8. Add the tamarind juice, salt and turmeric powder
9. Add whatever optional vegetables chosen - potatoes followed by lady's finger last
10. Add also the asafoetida and allow to boil (The gravy should thicken nicely - to half its original amount) (around 200 ml)
11. Add curry leaves

Serve with hot rice