A tiny piece of scrap-dry-fish imparts an immense flavor to a pot full of vegetables.

Ingredients 

• Dry Fish(Anchovies)1 cup
• Dry Snow Peas/Mochai Kottai 1 fistful
• Peanuts 1 fistful
• Eggplants 2 sliced
• Radish 1 sliced
• Plantain 1 chunks
• Garlic 1 whole head peeled and crushed
• Onion 1 chopped
• Tomatoes 2 chopped
• Tamarind puree 1 cup
• Salt
• Turmeric 1/2 spoon
• Chili powder 1 spoon
• Mustard 1/4 spoon
• Cumin 1/4 spoon
• Asafoetida 1/4 spoon
• Peppercorns 1/4 spoon
• Fenugreek 1/4 spoon
• Curry leaves few
• Thalippu Vadagam 1-2 spoons(optional)
• Sesame oil 1/4 cup

Method

Soak dry snow peas and peanuts a day early in water. Pressure cook them using the same water. Maybe add little salt.

In a wok, heat little oil. Add garlic and onion. Fry real good till they get little brown. Add tomatoes and fry till they wilt. Add salt, turmeric and chili powder. Further add all the veggies and cooked nuts to it. Cover and cook for a while. Then add tamarind water…bring this to boil.

Now add washed and cleaned dry fish to this curry. Let them slow cook for a while. When oil shows up on sides, remove from heat. In a separate pan, heat oil. Add all the seasoning item, when they pop up…run this to the above curry. Serve warm to go with your plain rice