Chamagadda or Arbi: 500g (fresh peeled chopped or frozen chopped in cubes)
Onion: 2 medium ( 1 chopped and roasted in little oil and other one just chopped)
Green chillies: 2-3 chopped
Methi leaves or fenugreek leaves: few finely chopped
Coriander leaves: few finely chopped
Cumin: 1 tablespoon
Fenugreek seeds: 1/2 tablespoon
Tamarind: size of 2 lemons
Red chilli powder: 3 tablespoons
Turmeric: 1 teaspoon
Salt: 3 tablespoons or as per taste
Ginger garlic paste:2 tablespoons
Oil: 4 tablespoons
Coriander powder: 2 tablespoons
Peel and chop Arbi and dice them in cubes or roundles.
Now slightly roast 1 chopped onion and cumin and fenugreek seeds in little oil separately.
Grind roasted onions,cumin and fenugreek seeds to smooth paste,once it cools down.
Soak tamarind in water and squeeze pulp out of it and keep the pulp ready.
Now take a pan and add oil,once it heats up add chopped onions,green chillies,turmeric.
Once onions are golden brown add ginger garlic paste,add above grounded paste and methi
Allow them to fry a bit now add Arbi,once it fries in the oil for sometime add red chilli powder,salt and fry until Arbi is almost cooked.
Now add tamarind pulp,water and coriander powder and let it cook for 10 minutes to make a thick gravy consistency.
Cook until Arbi is soft and you get thick gravy.
Finally garnish with coriander leaves and serve with rice.
Happy cooking 😊😊