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1
Soak the Tamarind in 1/2 cup warm water.
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2
Wash and Cut pavakai into small pieces removing all seeds.
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3
Add salt to the pavakai and let it sit for 1/2 hr.
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4
Cut small onions and tomato to small pieces.
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5
Grind Coconut, Khu Khus and Tamarind in mixer to a smooth paste.
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6
Remove the paste from the mixture and add the masala powders and salt to the ground mixture.
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7
Make sure you do not add too much salt as pavakai already has some salt in it.
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8
Rinse the mixture with 1 cup of water and reserve the liquid.
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9
Heat 1 tbsp.
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10
oil in kadai.
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11
Squeeze water out of the Pavakai and add it to the hot oil.
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12
Fry the pavakai till it becomes half done.
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13
Remove it from the kadai.
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14
Add 2-tbsp.
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15
oil to the same kadai.
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16
Using sesame oil will enhance the taste.
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17
Add mustard to the oil.
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18
Once it stops spluttering add curry leaves.
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19
Add onions and keep stirring till the onion becomes soft and starts changing colour.
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20
Add tomato and stir for 2 min.
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21
Add the ground mixture and the reserved liquid from the mixture.
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22
Once the masala starts boiling add the pavakai and stir the mixture once.
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23
Put a lid and let the pavakai cook.
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24
Keep cooking till pavakai is well done and the mixture has a semi solid consistency.
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25
This can be used as a side dish or as a main dish to go with plain white rice.
