Ingredients:
- Drumstick - 2
- Small onion - 10
- Carrot - 1
- Curry leaves
- Turmeric powder - 1/4 tsp
- Tamarind juice - 3 tbsp
- Ghee - 2 tbsp
- Mustard seeds - 1/2 tbsp
- Salt
Dry roast and grind:
- Cinamon - 1/2 inch
- Clove - 2
- Red chillies - 2
- Jeera - 1/2 tsp
- Corriander seeds - 2 tbsp
- Chana dhal - 2 tbsp
- Pepper corns - 4
- Coconut pieces - 3 tbsp
Preparation:
Dry roast the aforementioned ingredients and make a smooth paste out of it.
In a pan, add 1 tbsp of ghee and add small onions and fry till it changes its colour.
Half cook the vegetables separately and add to the onions. Tip: You may add any vegetables of your choice.
Add turmeric powder, tamarind juice, salt and bring it to boil.
After boiling, add the grounded paste and cook for 10 minutes. Tip: Add half a cup of water if the gravy is too thick.
At last, temper with curry leaves and mustard in a tbsp of ghee.