Kaara kulambhu

Onion- 1 big
Tomatoes- 2 medium
Required Vegetable- 150 gms (Brinjal, Drumstick or Ladies finger are good choices)Coconut slices-2 to 3 big pieces
Chiili powder -2 spoons
Dhania powder-2 spoons
Turmeric powder-a pinch
A lime sized ball of tamarind
Gingelly oil--as required (could be substituted with refined oil)

Soak tamarind in water 1/2 hour before you start the preparation.

Slice the onions, tomatoes and the vegetable. Mash the tamarind and extract the juice. Heat oil in a kadai and saute onions in it. Once they become translucent, add the masala powders and saute. Add the tamarind juice and a cup of water to the above. Saute the vegetable seperatley in oil (Drumsticks can be sauted along with the masalas. Other vegetables need to be fried seperately). Add the vegetable to the masala mixture in the kadai. Fry tomatoes in little oil. Grind the tomato and the coconut together. Add this mixture to the kadai, once the liquid comes to a boil. Cover the kadai with a lid and let it simmer for 10 minutes. If the vegetable is cooked and the liquid is thick, season it. Else, simmer it for some more time.

For Seasoning: Add 3 spoons of oil to the kadai. As it heats up, add urad dal, mustard seeds, fenugreek seeds, and jeera. As soon as they splutter, add finely chopped onions and curry leaves. Fry till the onions turn brown and add it to the liquid.

Kara Kulambu is ready to be served.