Add water and jaggery to a ball sized tamarind. Let it soak for 15-20 minutes. Make pulp out of it and keep it aside.
Temper the ingredients in sesame oil till you get the aroma.
Add the dried vegetables or just the sundakai to the tempered ingredients and saute till golden brown.
Add the shallots and garlic and fry again till translucent.
To the tempered and sauteed mixture, add the tamarind pulp, mix it well. Add the water and let it come to a boil.
Once it comes to boil, reduce heat and let it simmer for five minutes.
Remove from fire and garnish with coriander.
Serve hot with a bowl of steamed rice and crisps.
Bawarchi of the week
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.