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