Ingredients:

• Potatoes 2, peeled and quartered
• Green peas – ½ cup, shelled
• Tamarind size of a big Lime
• Mustard Seeds – 1 tsp
• black gram (urad) dal – 2 tsp
• Fenugreek seeds – ½ tsp
• Shallots – ½ cup, peeled
• Ginger – 1 tsp, chopped and crushed
• Garlic – 1 tsp, chopped and crushed
• curry powder – 2 to 3 tsp
• Tomato 1, chopped
• oil – 3 tbsp
• Curry leaves few
• salt to taste

Method:

1. Soak tamarind in 1 cup of water and extract juice.
2. Heat oil in a kadai. Add mustard seeds, fenugreek and dal.
3. When the seeds crackle add shallots.
4. Fry till they turn brown.
5. Add ginger, garlic and curry leaves. Fry till fragrant.
6. Add curry powder and tomato. Cook for 1 minute.
7. Add potato, peas and 1 cup of water.
8. Cover and simmer till the vegetables are cooked.
9. Add tamarind juice and salt.
10. Add more water if needed.
11. Simmer for 5-8 minutes till the gravy thickens.
12. Serve hot with steamed rice, Dosa or Idly.