Thatta Payaru Kulambu

Ingredients:

1 cup Thatta payaru

2 Small Brinjals (quartered)

1 drumstick (Cut into 1 inch length)

1 potato (peeled and quartered)

5 cloves of Garlic (peeled and halved)

10 sambar onions (shallots) peeled and halved

3 Green chillies (slit)

4 strands of curry leaves

1 Tomato (quartered)

1 small lime size tamarind ball

1/4 tsp Fenugreek seed

1/4 tsp Mustard seed

1/4 tsp Cumin seed

2 tbsp special masala (Chilli pwdr + Cumin Pwdr + Turmeric Pwdr)

3 tbsp Gingerly oil

Salt to taste

For Grinding the Masala:

1 Onion (sliced)

3 cloves of Garlic (peeled)

1/2 Tomato (quartered)

1/8 tsp Fenugreek seeds

1/4 tsp Cumin seeds

1 tbsp Coriander powder

1 strand of curry leaves

3 tbsp freshly grated coconut

1/2 tbsp oil

Method:

• Soak the thatta payaru in clean tap water overnight. Morning, just cook the beans till it is tender. Drain and keep aside. Beans must not be mushy.
• Heat 1/2 tsp oil in a pan and saute all the ingredients given under the masala in a low flame and cool it completely before grinding it into a fine paste.
• Soak the tamarind in a cup of water and strain the water.
• Heat the gingerly oil in a wok and splutter the fenugreek, mustard and cumin seeds. Then add onion, garlic, curry leaves and chillies. Stir fry for 2 mins.
• Then add the potato, drumstick and salt. Stir fry and cover the wok.
• When the potatoes are 3/4 done, add the grinded masala together with the special masala powder. Fry till the oil separates from the masala.
• Now add the thatta payaru, tomato and brinjal. Fry for few minutes. Add the strained tamarind water and cover the wok.
• Thatta payaru kulambu is ready when the vegetables are cooked and the oil comes to the surface.
• Serve it hot with rice and Kothavarangai Poriyal.