Ingredients Jump to Instructions ↓

  1. 16 medium sized arvi

  2. 2 tsp (10 ml) lemon juice

  3. 5 tbs (75 ml) oil

  4. 8 flakes (16 g) garlic 1/2-tsp (2 g) mustard seeds 1/2-tsp (2 g) cummin seeds

  5. 1 tsp (5 g) urad dal

  6. 4 whole dried red chillies

  7. 16 curry leaves

  8. 200 g onions, chopped fine

  9. 3/4 cup (180 ml) fresh tomato puree

  10. 4 tbs (60 ml) Tamarind pulp

  11. 3 tsp (15 g) coriander powder

  12. 1 1/2 tsp (7 g) chilli powder

  13. 1 tsp (5 g) turmeric powder

  14. 1 tbs (15 g) jaggery Salt to taste

Instructions Jump to Ingredients ↑

  1. : 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 tbs water. Heat oil in a pan. Add garlic and saut 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 saut 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 and adjust the seasoning. Remove to a serving bowl and serve with steamed rice.


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