Drumstick (Murungakkai) - 1, cut into 2 inch pieces (I use frozen instead)
Potato - 1 medium, boiled & peeled
Shallots/Pearl onions (chinna vengayam) - half cup, peeled
Garlic - 6 to 8 cloves, peeled
Coconut milk - 1/3 to 1/2 cup, thick
Tamarind - big gooseberry sized, soaked in warm water & juice extracted
Chilli powder - 1 tsp
Coriander powder - 3 tsp
Garam Masala - 1 tsp
Salt - to taste
Oil - 1 tbsp
Mustard seeds - half tsp
Urad Dhal - half tsp
Aniseed (Sombu) - a pinch
Curry leaves - 10 to 12
Coriander leaves - for garnish
1) Heat oil in a thick pot and season with mustard seeds, urad dhal, sombu - once the mustard splutters, add curry leaves, garlic and onion and saute till golden.
2) Then add the veggies (drumstick, potato, brinjal) and fry for another 3-5 minutes. To this add salt, chilli & coriander powders and after a minute add water and allow the veggies to cook till almost done.
3) Now add the tamarind water and allow to boil well till the raw smell disappears and the veggies are soft.
4) Add the garam masala and the coconut milk and simmer on low heat till heated through. Remove from the stove and garnish with chopped coriander leaves.