Khatti arvi ka saalan
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | mediums | Sized arvi |
| 2 | teaspoons | Lemon juice; (10 ml.) |
| 5 | tablespoons | Oil; (75 ml.) |
| 8 | Flakes; (16 g.) garlic | |
| ½ | teaspoon | Mustard seeds; (2 g.) |
| ½ | teaspoon | Cummin seeds; (2 g.) |
| 1 | teaspoon | Urad dal; (5 g.) |
| 4 | Whole dried red chillies | |
| 16 | Curry leaves | |
| 200 | grams | Onions; chopped fine |
| ¾ | cup | Fresh tomato puree; (180 ml.) |
| 4 | tablespoons | Tamarind pulp; (60 ml.) |
| 3 | teaspoons | Coriander powder; (15 g.) |
| 1½ | teaspoon | Chilli powder; (7 g.) |
| 1 | teaspoon | Turmeric powder; (5 g.) |
| 1 | tablespoon | Jaggery; (15 g.) |
| Salt to taste | ||
Directions
Wash the arvi thoroughly and cook with enough water till done. Add lemon juice and bring to a boil again. Drain. When cool, peel and quarter lengthwise and reserve in a panful of water. Grate the jaggery and reserve in three tbsp. water. Heat oil in a pan. Add garlic and saute over medium heat until light brown. Add mustard seeds, cummin seeds, urad dal and whole red chillies. Stir until the seeds begin to crackle. Add curry leaves. Stir for a minute. Add onions and saute until golden. Add tomato puree, tamarind pulp, chilli powder and turmeric powder. Stir-fry until the oil floats on top. Add salt and three cups water. Bring it to a boil. Lower the heat, add arvi and jaggery. Bring it to a boil again. Lower the heat, simmer, stirring occasionally, until the gravy reaches thin sauce consistency.
Remove, adjust the seasoning and serve with steamed rice.
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