CURRY LEAVES GRAVY

CURRY LEAVES GRAVY:-

NEEDED:- CURRY LEAVES - ONE BUNCH, RED CHILIS - 6 NOS, DHANIYA - 1 TBLSPN, JEERA, PEPPER , SOMPH - HALF TSP EACH. SMALL ONION - 15 NOS, GARLIC - 15 NOS. TAMARIND - 1 AMLA SIZE BALL, SALT - 1 TSP, TURMERIC - 1 PINCH. OIL - 2 TBLSPN, MUSTARD, ORID DHAL, FENUGREEK - HALF TSP, ASAFOETIDA - 1 SMALL PIECE.JAGGERY - HALF TSP.  

METHOD:- CLEAN AND WASH THE CURRY LEAVES. WITH A TSP OF OIL SAUTE RED CHILLIS, DHANIYA, JEERA, PEPPER, SOMPH. AFTER COOLING GROUND THAT WITH CURRY LEAVES WITH LITTLE WATER. SOAK TAMARIND IN ONE CUP OF WATER WITH SALT AND SQUEEZE THE PULP. ADD TURMERIC AND KEEP ASIDE. CLEAN THE ONIONS AND GARLICS. CHOP WELL. HEAT A KADAI WITH OIL. ADD MUSTARD, ORID DHAL, FENUGREEK, ASAFOETIDA. WHEN THEY SPLUTTERS ADD CHOPPED ONION AND GARLIC. SAUTE FOR 2 MINUTES THEN ADD THE GROUND MASALA. SAUTE FOR ANOTHER 2 MINUTES. POUR THE TAMARIND PULP. BRING TO BOIL. THEN COVER IT WITH A LID AND COOK IN A LOW FLAME. AFTER TEN MINUTES ADD LITTLE JAGGERY AND REMOVE FROM HEAT. SERVE HOT WITH PIPING RICE, PEPPER PAPPAD.