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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