INGREDIENTS:
- Sliced shallots(Pearl Onion) - 20 nos or Diced onion - 1 cup
- Slit Green Chilly- 5 nos
- Drumstick cuts- 5 nos
- Potato / brinjal / okra (sliced) - 1 cup
- Turmeric Powder-¼ tsp
- Fenugreek Powder- a pinch
- Tamarind - A gooseberry sized ball
- Water - 1 cup
- Curry Leaves - a few
- Salt to taste
- Oil - 1 tbsp
PREPARATION METHOD:
- Soak tamarind in ¼ cup of warm water and take the extract from it.
- Heat oil in a pan.
- Add sliced onions, green chilly and saute, till they turn light golden brown colour.
- Add Drum stick and vegetables, saute for 2 minutes in medium fire.
- Add turmeric powder, salt and water, allow to cook.
- Add tamarind juice and allow to boil.
- Add 50 gram ‘Spizly' roasted coconut paste into it and boil for a minutes.
- Sprinkle fenugreek powder and mix well.
- Remove from the fire and add curry leaves.