Ingredients

• 1/2 kg - Arvi (medium size)
• 2 - Onions, large
• 2 - Tomatoes, medium
• 1/2 cup - Tamarind (pulp)
• 1 tbsp - Coconut, grated
• 3 - Cardamoms
• 2 - Bay leaves
• 10 to 12 - Curry leaves
• 1/2 tsp - Mustard seeds
• 1/2 tsp - Cumin seeds
• 1/4 tsp - Fenugreek seeds
• Salt to taste
• 1 tbsp - Groundnut powder
• 1 tbsp - Ginger-garlic paste
• 1 tsp - Chilli powder
• 1/2 tsp - Turmeric powder
• 1 tsp - Coriander powder
• 1 tsp - Cumin powder (jeera)
• 1 tsp - Garam masala
• A handful - Chopped Coriander
• 2 to 3 cups - Water
• 3 tbsp - Oil

How to Make Special Masala Arvi

• Boil the arvi, peel the skin and cut into 2" length pieces and keep aside. (Do not over boil them otherwise they get pulpy).
• Cut the onions into thin slices, add 2 cardamoms, 2 bay leaves and boil in enough water till the onions become transparent.
• Sieve the excess water and let it cool for some time and then grind along with grated coconut until smooth.
• Heat oil, add cumin seeds, mustard seeds and fenugreek seeds.
• Let the oil splutter, add curry leaves and stir for few seconds.
• Add the onion-coconut paste and let it cook for a minute.
• Then add ginger-garlic paste, stir and cook till oil separates.
• Now add the chopped tomatoes and groundnut powder, salt, chilli powder, turmeric powder, coriander powder, jeera powder and stir for some time and let it cook for 2 to 3 minutes.
• Now add 2 cups of water and stir for few seconds and let it come to a boil.
• When the gravy comes to a boil add tamarind pulp and stir, and let it cook.
• Add the boiled arvis and chopped coriander and cook till the gravy is thick.