cup Tamarind Juice ((Extracted from 35gms of Tamarind))
Kothmir Chopped - One small bunch
Heat the oil in vessel. Add the drained Drumstick pieces and Brinjal quarters into the oil with a little salt. Mix well and cover with a lid. Let it cook on low heat for 8-10 minutes
Take the vegetable pieces out and keep aside
In the remaining oil, add Dhaniya seeds, peppercorns, Cumin seeds and Dry Chillies and fry. Then add fresh coconut and roasted Chana. Fry well.
Now add Tomatoes and allow it to cook until tomatoes are soft. Let it cool and grind the mixture into a smooth paste.
Heat two spoonsful of oil and fry Methi and Rai seeds. Then add Asafoetida, Dry Chilli pieces, Zeera and garlic and fry well.
Add the chopped onion, two slit green chillies, and salt to the fried seasoning mixture and close the lid. Let it cook until the onion turns soft.
When the onion changes colour, add ginger garlic paste and a little turmeric. Sprinkle a little water and fry well.
When the spices are well fried, add the ground masala paste and some water. Mix well. Now add the fried vegetables and close the lid. Let it cook for 17-20 minutes until the vegetables are soft and tender.
When the Brinjals and drumstick pieces are soft to touch, add the Tamarind water, Jaggery, and some chopped Kothmir leaves. Let it come to a boil 2 or 3 times.
At the end, mix in Ghee and a little more of chopped Kothmir leaves. Serve with hot rice.