Ingredients
Colocassia leaves (arbi ke patte),shredded 8 or spinach 250 gms
Split Bengal gram (chana dal),soaked 1/4 cup
Salt to taste
Tamarind pulp 3 tablespoon
Olive oil 3 tablespoon
Mustard seeds 1/2 tablespoon
Curry leaves 5-6
Asafoetida a pinch
Fenugreek seeds 1/2 tablespoon
Garlic 4-5 clove
Chilli,chopped 4-5
Turmeric powder 1/2 teaspoon
Gram flour (besan) 3 tablespoon
Raw peanuts 1/4 cup
Jaggery (gur),grated 1 tablespoon
Coconut,scraped 1/2 cup
Method
Heat olive oil in a pan. Add mustard seeds, curry leaves, asafoetida, fenugreek seeds, garlic and sauté for one minute. Add green chillies, turmeric powder and sauté for half a minute. Add besan, mix and sauté for a minute. Add the boiled mixture and half a cup of water if required. Adjust salt and stir. Add raw peanuts and adjust water. Cook for five minutes and add grated jaggery. Bring to a boil again and add the remaining tamarind pulp and mix. Add coconut and some more water if required and cook on medium heat for half an hour, stirring occasionally. Serve hot with paranthas or chapatti.