Ingredients:

Curry Leaves – Mature Leaves 1 bunch
Cricket ball size tamarind or 1 spoon of thick tamarind paste
Red onion 1 large finely chopped
Garlic 1 large peeled and semi crushed
Tomato 1 large chopped
Jaggery or brown sugar 1 spoon
Salt
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Rice powder 1 spoon
Sesame oil 1 cup
Mustard seeds 1 spoon
Cumin seeds 1 spoon
Fenugreek seeds 1/2 spoon
Chana dal 1/2 spoon
Urad dal 1/2 spoon
Asafoetida 1/2 spoon
Dry red chilies 3-5.

Method:

In a deep pan heat few spoons of oil. Add garlic, fry till its raw smell goes off. Further add onions, fry till they turn to golden brown color. Now add tomatoes, fry them till they loose their water content.

Now add salt, turmeric, chili powder, sugar/jaggery and rice powder. Mix them together.

Add washed Curry leaves. Fry them for a while. Maybe till oil coats to all the sides.

Then add tamarind paste and 2 cups of water.

When the leaves wilt, gravy thickens and oil shows up on sides, remove from heat.

In a separate pan, heat oil. Add mustard, cumin, asafoetida, fenugreek, chana dal, urad dal and dry red chilies. Let them pop and splutter well. Run this seasoning over the gravy.

Serve to go with plain steamed rice. Run a spoon full of ghee over it…..just before serving.