Chenai kizangu – ½ kg
Salt – 1 ½ teaspoon
Chilli powder – ½ teaspoon
Special masala powder – 2 teaspoons
Tamarind – small piece.
Sugar – a pinch
Oil – 2 teaspoons
Hing - a pinch
Mustard seeds – 1 teaspoon
Cumin seeds – ½ teaspoon
Besan (kadalai maavu) – 2 teaspoons
Curry leaves – few
Coconut oil - 1 teaspoon
1) Add tamarind piece, turmeric powder to chenai kizangu, add water.
2) Allow boiling till the pieces are just cooked.
3) Remove tamarind piece, drain excess water and rinse in cool water a couple of times.
(This makes the boiled pieces firm, preventing mashing)
4) Heat oil in a kadai, add mustard seeds, cumin seeds allow spluttering, add hing & curry leaves.
5) Add the boiled vegetable pieces.
6) Add chilli powder, salt & mix well.
7) Leave it on low flame for few minutes.
8) Add Special masala powder & besan, mix well.
9) Leave it on low flame for few more minutes till it gets crisp.
10) Add coconut oil & mix well. (imparts a good flavour)
11) Garnish with curry leaves & serve.