Vendaikai Karakuzhambhu/Bindi curry

Ingredients:

• Vendaikai/Bindi - 50 gms [ Cut into 1/2 inch pieces]



• Small onions - 10 nos [ finely chopped]



• Garlic pods - 5 nos



• Tomatoes Ripen - 2 nos [Blended into paste]



• Tamarind juice - Thick [ 1/2 glass]



• Chilly powder - 1 tsp



• Coriander powder - 11/2 tsp



• Turmeric powder - 1/2 tsp



• Mustard seeds - 1/2 tsp



• Fenugreek seeds - 1/2 tsp



• curry leaves - 1 string



• Hing - pinch



• Sesame oil - 10 tsp



• Salt - To taste

Method of Preparation:

• Heat 1 tsp of oil in the kadai.



• Add the cut bindi's in the oil.



• Saute them for around 5 min.



• Till the stickiness in the bindi vanishes.



• Remove it and keep it aside



• Now add 5 tsp of oil. Once the oil is hot



• Add mustard seeds, fenugreek seeds,Hing and curry leaves.



• Now add the chopped onion and Garlic.



• Saute till they are golden brown



• Now add the blended tomato syrup with some amount water



• Allow it to boil till the raw smell goes off and the liquid thickens.



• Add the sauted bindi to the boiling mixture.



• Mix Tumeric powder,chillipowder and corriander powder in the tamarind water



• Add to the boiling mixture.



• Now add salt to taste.



• Add some 1/2 glass of water and allow it to boil in more than medium flame



• Once you see oil separating from the sides and liquid thickens



• Switch off the gas by adding remaining oil to the mixture

Serve hot with rice,idli or dosa.