Preparation / Directions:
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.
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