KARA KUZHAMBHU (Tangy Tamarind Stew)

Goes very well with rice

Ingredients:
Cumin seeds (Jeera) 1 t sp
Pepper corns 1 tsp
Dried red chilli 3 -4
Coriander seeds 1 tsp
Toor dal 1 tsp
Garlic 4-5 pearls
Small onions 250 g or 2 big onions
Tomatoes 1
Brinjal 100g optional
Tamarind 1 lemon size
Turmeric powder 1 tsp
Mustard seeds 1 tsp
Curry leaves 2 tb sp
Oil 3 tbsp
Asafoetida (Ing)
Red chilli powder 1 tsp
salt

Method:
Take 1 tb sp oil in a frying pan. Add the cumin seeds, coriander seeds, pepper corns, dry red chilli and toor dal and fry.
Add 4 -5 garlic pearls and a little Onion, curry leaves and fry it for some time.
Grind all of it together into a paste.
Soak the tamarind in water for some time and squeeze it to take the tamarind juice .
Take 2 tb sp of oil in a frying pan. Add the mustard seeds and allow it to splatter. Add the curry leaves.
Add the rest of the onions and brinjal and fry it for some more time.
Add the turmeric powder, ing and red chilli powder.
Add the tamarind water and required amount of salt.
Add the paste and let it boil till the quantity gets reduced to half and the raw smell of the tamarind goes off.
Let it simmer till the oil comes to the top.