Mahadeva's Bhaga Sasthra
113. Vegetable Tamarind Curry
Ingredients :
| Vegetables | -12 palam |
|---|---|
| Tamarind | -1 ½ palam |
| Curry Powder | -1 palam |
| Salt | -⅛ palam |
| Turmeric Powder | -veesam 1/16 r.e |
| Rice Flour | -½ palam |
For Seasoning :
| Ghee | -½ palam |
|---|---|
| Red Chillies | -⅛ palam |
| Mustard | -⅛ palam |
| Asafoetida | -2 ku.e |
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- 1. Some of the vegetables used are brinjal, raw banana, cucumber, snake gourd, squash, broad beans, lady's finger etc.
- 2. Root vegetables which can be used are potato, sweet potato and colocasia.
- 3. Cut any one of the vegetables or root vegetables mentioned above.
- 4. Put ¼ padi water in a lead coated vessel which can hold 1 padi water.
- 5. Close the lid and let the vegetables be half cooked.
- 6. Pour ¼ padi of pure water in tamarind in a lead coated vessel. Dissolve and de seed the pulp.
- 7. Add curry powder, salt and turmeric powder to the half cooked vegetables. If the dish is watery, dissolve rice flour in 1 veesam padi water to add to the dish.
- 8. Stir well after adding the rice flour. Follow the 22nd seasoning procedure and season this curry.
- 9. Dissolve asafoetida in one-rupee coin size water and add to the curry.