INGREDIENTS

1. Bottle Guard……………1.medium size
2.Tamarind………………….big lemon size soaked.
3.Mustard seeds………….2 tbl sp.soaked and made into paste with same water.
4.Jaggery…………………….small lemon size.
5.Turmeric……………………1/2 tsp.
6.Oil……………………………..2 tbsp.
7. Water……………………….2 cups.
8. Salt………………………….as per the taste.

Seasoning:

9.Red chillies ………………3 no.
10.Bengal gram dal………..1tbsp.
11.Black gram dal……………1 tbl sp
12.Mustard seeds for seasoning…1/12 tsp.
13.Cumin seeds……………………….1/12 tsp.
14. Asafoetida…………………………..1/4tsp

Method:

1. Soak mustard seeds in enough water.
2. Soak tamarind in water to get pulp.
3. Peel guard and cut into small cubes.
4.Heat oil in a pan and add seasoning after splitters then add guard pieces.
5. Add water and salt and keep the lid.
6.Grind soaked mustard into paste.
7. Take out pulp from soaked tamarind and keep aside.
8. When veg. cooked 3/4 add tamarind pulp and jaggery.
9. Cook until it is soft.
10. Add mustard paste and cook for two more minutes.
11. Garnish with cilantro and serve.

This item goes with rice and roti.