COCONUT GRAVY SAMBHAR

Preparation Method :

• Chop drumstick into 2 to 3" pieces.
• Chop ladyfingers into half for 100 grams.
• Chop brinjal into small square pieces for 100 grams.
• Potato, the same way as brinjal for 100 grams.
• Grate coconut for 400 grams.
• For masala, fry methi seeds to dark brown; red chillies to a golden color, and grind these with coconut to a fine paste.
• Extract tamarind juice.
• Add tamarind extract, vegetables and salt into pressure-pan.Cook for a whistle.
• Cool, remove lid and add the paste to the vegetables.
• Heat coconut oil and allow the mustard seeds to splutter before adding the curry leaves. Add to the sambhar. Stir in medium heat and, if too thick, add water and taste.
• Serve hot with steamed rice.