Ingredients:

• 1 tsp – Fenugreek seeds
• 3- Red Chillies
• 1 cup – fresh Coconut
• Curry leaves
• 2 cups – sour buttermilk
• Tamarind – small Lime sized
• 1 pinch – Turmeric powder
• 1 cup – vegetables (okra, squash, eggplant)
• Salt to taste
• For seasoning :
• 1/2 tsp – Fenugreek seeds
• 1 – Red Chilli

Method:

1. Soak the tamarind for half an hour and take out the juice.
2. Boil the tamarind juice with a pinch of turmeric powder and salt, till the tamarind smell goes off. Add vegetables to it and cook.
3. In a kadai, take 1 tsp of oil, fry fenugreek seeds, curry leaves and red chillies, till fenugreek seeds become dark brown.
4. Allow it to cool and grind it with coconut to a fine paste.
5. Put this paste in the boiled tamarind juice, boil it for 2 minutes. Now add sour buttermilk to this and when it froths up, remove it promptly.
6. Season it with fenugreek seeds and one red chilli.

Recipe courtesy of Sify Bawarchi