Ingredients vegetarian 4 servings

• 2 cups small onion (skin removed and cut length-wise into small pieces)
• 4 green chillies split
• 2 drum sticks (cut into 3" length and split)

For paste

• 1 cup grated coconut
• 3/4 red chillies
• 4 small onion
• 1 tsp jeera
• 3 tsp coriander seeds
• few leaves curry patta
• Tamarind of small lemon size
• salt as required

Directions

1. Cook small onion, slited green chillies and drum stick in 3 cups of water.
2. When cooked (about 15-20 minutes), add tamarind paste and allow to simmer.
3. Seperately, In two tsp veg. oil fry coconut, red chillies, jeera, coriander, onion and the curry leaves to become brown and make fine paste.
4. Add this paste to curry and add salt as required.
5. Allow to simmer for another 5 minutes. Remove from the fire.
6. In a tava temper mustard and curry leaves in veg. oil for seasoning the curry.
7. Serve hot or cold along with rice. Instead of small onion, vegs. like karela, green baingan, bhindi (fried on oil) etc also can be tried.

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