Tangy Curry

1. 1

   Slit the stem pieces lengthwise and remove the outer white layer.

2. 2

   Chop the inner soft portion into small pieces (remove sticky strand of fibre).

3. 3

   Add salt and turmeric to the pieces and pressure cook with a little water.

4. 4

   Fry urad dal, mustard seeds, curry leaves and asafoetida in oil and add cooked pieces to it.

5. 5

   Add tamarind juice, salt and chopped green chillies to the vegetable and cook on low heat till oil surfaces.

No additional tips available.