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by: Usha Ananthasubramanian (uasmanian@hotmail.com)
Ingredients:
- Tender leaves of Arvi i.e.: having about 10 Leaves colocasia - 1 bundle
- Lady's fingers, long and tender - 10 nos.
- Brinjals (tender) - 4
- Raw Bananas - 2
- Green Chillies - 5
- Tamarind/Imli - medium sized lemon
- Rice - 4 tablespoons
- Red Chillies - 5
- Asafoetida - For flavor
- Oil - For seasoning
- Salt - According to taste
- Mustard for seasoning - 1/2 teaspoon
- Turmeric powder - 1/2 teaspoon
Method:
Wash all the vegetable portions including the green chillies. String the nerves of the arbi leaves and chop them. Cut the lady's fingers into 1 inch pieces. Cut brinjals and raw bananas into long pieces of 1 inch long. Slit through green chillies. Soak tamarind in warm water and extract the pulp, making it semi-concentrate. Roast the rice, red chillies till the rice becomes light brown. On cooling, make a coarse powder of the same. In a frying pan warm oil and add mustard and as it splutters, add the tamarind water, adding the turmeric powder. Add the vegetables cut and kept ready. As they cook well, add salt, asafoetida powder and the ground mix of rice and red chillies. As the water dries up and remove from the fire and serve hot with chappatis or rotis. It also goes well with rasam or sambar and rice.
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