Ingredients
1. Arvi (16med.)
2. finely chopped onions (200gms)
3. lemon juice (2tsp)
4. curry leaves (16)
5. garlic flakes (8)
6. whole dried red chilies (4)
7. mustard seeds (1/2tsp)
8. urad dal (1tsp)
9. fresh tomato puree (3/4c)
10. cumin seeds (1/2tsp)
11. jaggery (1tbsp)
12. tamarind pulp (4tbsp)
13. chili powder (1 1/2tsp)
14. coriander powder (3tsp)
15. turmeric powder (1tsp)
16. salt (to taste)

Method of preparation:-
1. Take arvi, wash it and boil it in enough water then add lemon juice and again boil it. Drain it, when it gets cool then peel it and cut it into quarter lengthwise and keep it in a pan full of water. Now grate the jaggery and reserve it in the 3 tablespoon of water.

2. Take a pan, heat oil in it. Add garlic and saute it over medium heat until it gets light brown. Add mustard seeds, urad dal, whole red chilies and cumin seeds in the pan and saute them until they begin to crackle. Add curry leaves and mix them for a minute.

3. Add onions; saute them until gets golden brown. Add tomato puree, chili powder, turmeric powder, and tamarind pulp. Mix them and fry them until the oil gets float on the top. Add salt and 3 cups of water and keep it for boiling.

4. Now reduce the heat, add jaggery and arvi in the pan. Boil it again. Cook it on simmer by stirring it occasionally until the gravy reaches thin sauce consistency. Take off the pan from the heat and place it in a serving dish to serve.

Number of servings – 4
Making time – 50 minutes