¼ kg. Tondekai slit to half and par boiled.
Pinch of turmeric
1 cup chopped coriander leaves
8 chillies chopped
½ tsp chopped ginger
1 tbsp. tamarind pulp
Salt-jaggery to taste
Water to achieve required consistency
Asafoetida a pinch
in a vessel, pour in the daal, Tondekai.
Add water a little less than what is your desired consistency.
Keep to boil, when it begins to boil, add in salt, jaggery, and tamarind.
Separately grind to paste coriander leaves, green chillies and ginger. Add to the boiling vegetable and lentil mixture. Add water if required.
In a awok heat oil keep the flame high add in the mustard when the mustard begins to spurt turn off the flame add in the kharipatta and asafoetida. Pour over the lentil vegetable mixture.
Serve hot with rice or roti.