Ingredients:

• 1/2 kg – Arvi (medium size)
• 2 – Onions, large
• 2 – Tomatoes, medium
• 1/2 cup – Tamarind (pulp)
• 1 tbsp – Coconut, grated
• 3 – Cardamoms
• 2 – Bay Leaves
• 10 to 12 – Curry leaves
• 1/2 tsp – Mustard Seeds
• 1/2 tsp – Cumin seeds
• 1/4 tsp – Fenugreek seeds
• Salt to taste
• 1 tbsp – Groundnut powder
• 1 tbsp – Ginger-garlic paste
• 1 tsp – Chilli powder
• 1/2 tsp – Turmeric powder
• 1 tsp – Coriander powder
• 1 tsp – Cumin powder (jeera)
• 1 tsp – Garam Masala
• A handful – Chopped Coriander
• 2 to 3 cups – Water
• 3 tbsp – Oil

Method:

1. Boil the arvi, peel the skin and cut into 2″ length pieces and keep aside. (Do not over boil them otherwise they get pulpy).
2. Cut the onions into thin slices, add 2 cardamoms, 2 bay leaves and boil in enough water till the onions become transparent.
3. Sieve the excess water and let it cool for some time and then grind along with grated coconut until smooth.
4. Heat oil, add cumin seeds, mustard seeds and fenugreek seeds.
5. Let the oil splutter, add curry leaves and stir for few seconds.
6. Add the onion-coconut paste and let it cook for a minute.
7. Then add ginger-garlic paste, stir and cook till oil separates.
8. Now add the chopped tomatoes and groundnut powder, salt, chilli powder, turmeric powder, coriander powder, jeera powder and stir for some time and let it cook for 2 to 3 minutes.
9. Now add 2 cups of water and stir for few seconds and let it come to a boil.
10. When the gravy comes to a boil add tamarind pulp and stir, and let it cook.
11. Add the boiled arvis and chopped coriander and cook till the gravy is thick.

Recipe courtesy of Anita