This dish is close to the veggie kurma we usually do, but the tamarind and coconut milk adds flavour to the gravy.
Garic – 7 cloves
Coconut milk – 1/2 cup thick
Tamarind juice extracted – 2 tbsp
Garam masala – 1 tsp
Chilli powder-1 tsp
Coriander powder – 1 tsp
Oil – 1 tbsp
Cumin seeds – a pinch
Mustard seems – 1/2 ts
Curry leaves – 10
Coriander leaves to garnish
Salt to taste
1.Heat oil, add mustard seens, leave it to splutter. Then add cumin seeds,curry leaves, onions , garlic and saute till its fried well
2.Add the veggies and fry for 3-5 mins. Add salt, turmeric powder,chilli and coriander powder. Add water let all the ingredients
combine and leave it till all the veggies get cooked
3.Now add extracted tamarind juice and allow it to boil well till raw smell of tamarind goes and veggies are softened
4.Add garam masala, coconut milk cook in low heat for 3-5mins.
NOTE : Dont overcook after the coconut milk is added
5.Garnish with Coriander leaves
There is no grinding needed for this gravy except for the coconut milk extracted. It goes well with idly/dosa.