Khatti Arvi Ka Saalan

16 medium sized arvi
2 tsp (10 ml) lemon juice
5 tbs (75 ml) oil
8 flakes (16 g) garlic
1/2-tsp (2 g) mustard seeds
1/2-tsp (2 g) cummin seeds
1 tsp (5 g) urad dal
4 entire dried purple chillies
16 curry leaves
200 g onions, chopped good
3/4 cup (180 ml) new tomato puree
4 tbs (60 ml) Tamarind pulp
3 tsp (15 g) coriander powder
1 1/2 tsp (7 g) chilli powder
1 tsp (5 g) turmeric powder
1 tbs (15 g) jaggery
Salt to taste
Rinse the arvi cautiously and cook with more than enough water until finished. add lemon juice and convey to a boil once again. Drain. Even though amazing, peel and quarter lengthwise and guide in a panful of water.

Grate the jaggery and e-book inside 3 tbs water.
Warm oil in a pan. add garlic and saut about medium warm until smooth brown. add mustard seeds, cummin seeds, urad dal and complete purple chillies. Stir right up until the seeds commence to crackle. add curry leaves. Stir for a instant. add onions and saut until golden. add tomato puree, tamarind pulp, chilli powder and turmeric powder. Stir-fry until the oil floats on top. add salt and a few cups water. Carry it to a boil. Lessen the heat, add arvi and jaggery. serve it to a boil all over again. Decrease the warm, simmer, stirring once in a while, until the gravy reaches slender sauce regularity. Remove and transform the seasoning.