Serves: 4

Ingredients:

• Vegatables: Drumstick or Eggplant or Ridge Gourd (peerkangai)
• Tamarind 2 inch cube
• Chili powder 2 tsp
• Coriander powder 3 tsp
• Turmeric 1 pinch
• Pearl onions 1 handful; cut into big pieces
• Garlic cloves 10 (whole)
• Mustard seeds 1 tsp
• Fenugreek seeds 1 tsp
• Red chilies 3

Method:

1. Mix tamarind in 5 cups of water along with the vegetable, turmeric powder, chili powder, turmeric powder, salt
2. Hear 4 tsp oil in a pan. Add mustard seeds, fenugreek seeds, and red chilies. Then add whole garlic till brown
3. When spluttering stops add the vegetables and fry for 2 minutes
4. Add curry leaves and onions and fry
5. Once onions are browned add in the mix from step 1
6. Cover with lid and boil for 5 to 8 minutes
7. Once vegetables are cooked boil till gravy thickens

Note 1: Use gingely oil (nallanai) for better aroma/flavor in step 2

Serves: 4

Ingredients:

• Vegatables: Drumstick or Eggplant or Ridge Gourd (peerkangai)
• Tamarind 2 inch cube
• Chili powder 2 tsp
• Coriander powder 3 tsp
• Turmeric 1 pinch
• Pearl onions 1 handful; cut into big pieces
• Karuvadagam 2 tsp

Method:

1. Mix tamarind in 5 cups of water along with the vegetable, turmeric powder, chili powder, turmeric powder, salt
2. Hear 4 tsp oil in a pan. Add karuvadagam and fry.
3. When spluttering stops add the vegetables and fry for 2 minutes
4. Add curry leaves and onions and fry
5. Once onions are browned add in the mix from step 1
6. Cover with lid and boil for 5 to 8 minutes
7. Once vegetables are cooked boil till gravy thickens

Note 1: Use gingely oil (nallanai) for better aroma/flavor in step 2
Note 2: Fry karuvadagam and keep separate and adding in step 6 will keep the karuvadagam from getting over cooked / fried

Serves: 4

Ingredients:

• Toor dal 1 cup
• Tamarind 1 inch cube
• Red chili powder 1.5 tsp
• Coriander 2.5 tsp
• Turmeric powder 1 pinch
• Asafoetida 1 pinch
• Karuvadagam 2 tsp
• Curry leaves
• Vegetables: drumstick or eggplant or raw mango or ridge gourd (peerkangai) or broad beans (avarakai) or white radish (mullangi) cut into bite size pieces

Method:

1. Cook toor dal and keep aside
2. Mix tamarind in 5 cups of water along with the vegetable, turmeric powder, chili powder, turmeric powder, salt and boil till the vegetables are cooked
3. Once the raw chili powder smell is gone add the cooked toor dal
4. In separate pan add 3 tsp oil
   • Add karuvadagam,  asafoetida, curry leaves and fry
   • Once the spluttering stops pour it into the mix in step 3

Note: Before step 4 taste the mix in step 3 for salt/tamarind/chilli-powder. If anything is less then add more of the same and boil for 3 minutes

Note 1: Raw mango + Drumstick + Eggplant makes a good combo
Note 2: Ridge gourd + Eggplant is also a good combo
Note 3: Don’t use White radish by itself