Ingredients:

• 1/4 cup – sundakka vathal/dry Turkey berries
• 1 cup – Tamarind juice
• 1 – large onion, diced
• 2 – tomatoes, chopped
• 7 – Garlic Cloves
• Few – Curry leaves
• 1 tsp – chilli powder
• 1 tbsp – coriander powder
• 1/2 tsp – pepper powder
• 1/2 tsp – cumin powder
• 1 tsp – Mustard Seeds + Fenugreek seeds
• 1/2 tsp – ajwain seeds
• 1/2 cup – gingili oil
• Salt – to taste

Method:

1. Heat gingili oil in a heavy bottomed pan, fry the mustard seeds, fenugreek seeds, ajwain seeds and curry leaves.
2. Now add the dry turkey berries and garlic cloves and fry until they turn brown.
3. Add immediately the diced onions and chopped tomatoes, and cook until the onions turn translucent and tomatoes turn mushy.
4. Add the chilli powder, coriander powder, pepper powder, cumin powder and salt to the tamarind juice.
5. Add this spiced tamarind juice to the cooking vegetables.
6. Cook on simmer until the oil separates.
7. The gravy should be thick.
8. Serve hot with rice and papad.
9. Recipe courtesy: Priya Easy N Tasty Recipe

Recipe courtesy of Priya