bengal garm 1 tsp:
black gram - 1tsp;
green gram - 1 tsp;
fried gram - 1 tsp;
red chilli- 6;
coriander seeds - 2 tsp;
fenigreek - 1/4 tsp;
rice powder - 1/2 tsp;
Fry all these without oil and make fine powder.
To temper: heat oil in a pan and splitter mustard, asfeotida, split green chillies ( n4 no.s) ; ladies finger (6 no.) and brinjal ( 1 no.) till cooked; add tamarind juice ( 1/2 cup) , turmeric pdr (1/2 tsp) and salt to taste. let the raw smell of tamarind goes and gets cooked.
add enough water to the dry powder to make a liquid and add this to the boild veg. let it cook for 4 min. keep spponing the mixture; garnish with curry leaves and serve hot with rice.
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