Preparation time: 30 minutes
Three cups of the following vegetables, all cut into two-inch pieces:
Tamarind Extract-2 tbsp.
Fenugreek Seeds --1 tsp.
Mustard Seeds --0.25 tsp.
Oil --0.5 cup
Turmeric Powder-0.5 tsp.
Red Chile Powder --1 tsp.
Sugar --1 tsp.
Curry Leaves --10
Water --3 cups
Coriander Leaves to garnish
Salt to taste
In a deep skillet, heat oil on medium and add mustard seeds and Fenugreek seeds.
When Fenugreek seeds are light brown, add chopped onion and fry until light brown.
Now add vegetable pieces, salt, turmeric powder, red chile powder and fry for 5
minutes on high heat while stirring occasionally.
Next add tamarind extract, coriander leaves, curry leaves, sugar, water and stir well.
Cook on medium heat for 20 minutes such that the sauce is not too watery or too