- 2 Onion (Chopped)
- 3-4 Garlic cloves (roughly chopped)
- Tamarind (lemon size)
- 1/4 tsp Fenugreek seeds (mentya/ methi seeds)
- 2 tsp Cumin powder (roasted & powder)
- 1/2 tsp Mustard seeds
- 1 tsp Red chili powder
- 1/4 tsp Jaggery (more or less as per taste)
- Curry leaves
- 2-3 tsp Oil
- Salt as per taste.
Soak the tamarind in a water for 1/2 hr so. 1 Onion chopped and grind with little water and make a paste. Heat the cooker with oil, add mustard seeds, fenugreek seeds let them splutter. Add garlic, onion and fry till they turn light brown. Add tamarind , Grinded onion, red chili powder, termeric powder, jaggery, salt and little water. Pressure cook with1 whistle.
Serve hot with Rice/ chapati.
Note: Can add less water and make like sabji also.
This can be stored in fridge for 1-2 days.