PAVAKKAI KULAMBU

Ingredients:

300 grms pavakkai deseeded and cut.
2 cups of tamarind juice from 1 lime sized ball
¼ tsp turmeric powder
¼ tsp asafoetida powder
1 tsp jiggery
2 tbs gingelly oil
1 tsp mustard seeds
2 dry chillies cut into pieces
1 sprig curry leaves
Salt to taste
Little coriander leaves chopped.

To Be Roasted With Little Oil And Ground To A Paste:
1 tbs coriander seeds
1 tsp cumin seeds
½ tsp fenugreek seeds
2 tsp channa dal
5 dried red chillies
2 tbs grated coconut.

Method:
Cut the pavakkai, add little salt and keep for about 10 minutes.
Then squeeze and wash the pavakkai. Keep aside.

Heat a wok with the oil, add in the mustard seeds, asafoetida powder.
Let it splutter, add in the dry red chillies and curry leaves.
Add in the washed pavakkai, turmeric powder and stir well.
Let the pavakkai coat well with the oil.
Now add in the tamarind juice, and salt.
Let it cook on low flame till the raw smell goes.

Now add in the ground paste with little water and jiggery.
Let it come to a boil. Cook further for about 5 minutes and remove.
Garnish with the coriander leaves.