Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16      medium        arvi
   2      teaspoons     lemon juice
   5      tablespoons   oil
   8                    flakes garlic
     1/2  teaspoon      mustard seeds
     1/2  teaspoon      cumin seeds
   1      teaspoon      urad dal
   4      whole         dried red chiles
  16                    curry leaves
 200      grams         onions -- finely chopped
     3/4  cup           fresh tomato puree
   4      tablespoons   tamarind pulp
   3      teaspoons     coriander powder
   1 1/2  teaspoons     chile powder
   1      teaspoon      turmeric powder
   1      tablespoon    jaggery
                        salt -- to taste

Preparation:

WASH the arvi thoroughly and cook with enough water until done. Add lemon juice and bring to a boil again. Drain. When cool, peel and quarter lengthwise and reserve in a panful of water. Grate the jaggery and reserve in three tbs. water. Heat oil in a pan. Add garlic and saut over medium heat until light brown. Add mustard seeds, cumin seeds, urad dal and whole red chiles. Stir until the seeds begin to crackle. Add curry leaves. Stir for a minute. Add onions and sauté until golden. Add tomato puree, tamarind pulp, chile powder and turmeric powder. Stir-fry until the oil floats on top. Add salt and three cups water. Bring it to a boil. Lower the heat, add arvi and jaggery. Bring it to a boil again. Lower the heat, simmer, stirring occasionally, until the gravy reaches thin sauce consistency. Remove and adjust the seasoning. To Serve: Remove to a serving bowl and serve with steamed rice.