Indian Food Recipes

Ingredients

Thakkali ( tomato ) : ½ kilo
Periya vengaayam ( big onion ) : ¼ kilo
Garlic : 10 gm
Tamarind : 100 gm
Ghee : 150 gm
Oil : 200 gm
Mustard : 1 tsp
Fenugreek : 1 tsp
Bengal gram dal : 1 tsp
Black gram dal : 1 tsp
Turmeric powder : ½ tsp
Asafoetida : a little
Green chilli : 10
Salt : as needed

Method

Soak tamarind in ½ cup of water and prepare extract.

Cut thakkali, vengaayam, garlic, green chilli finely.

Heat oil in a frying an.

Add mustard, black gram dal, bengal gram dal .

Add turmeric powder, asafoetida, and fry.

Add vengaayam green chilli, garlic and fry.

When the vengaayam is fried golden, add tomato and fry till the raw smell subsides.

Add tamarind extract and boil well.

When the oil floats above the contents remove the pan from the stove.

Heat a frying pan.

Add mustard, fenugreek, fry and powder.

Add the powder to the contents and stir.

This can be stored in bottles and used for a week.