Vezhai curry

Ingredients:

1.     Tamarind small gooseberry size
2.     Drum sticks 1 cut  into 2 cm pieces
3.     Egg plant small 2 cut into quarters
4.    Small onion 5 nos
5.   Green chili 2 split
6.   Oil 1 tsp

For Masala:

1.    Coconut grated 1 cup
2.    Small onion 3 nos
3.    Red chili 5 nos
4.    Cumin seeds 1 tsp

Grond them all into smooth paste 
 Seasoning:

1.    Oil 1 tsp 
2.   Mustard seeds 1 tsp
3.   Fenugreek seeds 1/2 tsp
4. Curry leaves few

Method:

•   Soak tamarind and extract 2 cups of juice
•   Add salt,turmeric,asafotida to the juice bring it to boil
•   Add the vegetables to the kulambu and cook them until soft
•   Heat a pan add little oil fry onion and green chili add it to the kulambu cook the kulambu for 2 minutes
•  Now add Masala paste to the kulambu and bring them to boil turn the heat when you see bubble start to appear
•  Before serving add seasoning and garnish with coriander leaves