Thattapayaru - 1/2 cup
Tamarind juice - 1/2 cup
Tomato - 2 nos
Brinjal - 4 nos
Mustars seeds - 1/4 tsp
Turmeric powder - a pinch
Sambar powder - 2 tbs
Coconut - 1/4 cup (shreded)
Curry leaves - handfull
Oil - 2 tbs
Asafoetida - a pinch
Cook the thatta payaru and keep it a side
In a pan of oil add coconut, one tomato , 6 to 8 onions and a little bit of curry leaves
fry until they turn brown.
Take that and blend them in the blender.
In a pan of oil, add the mustard seeds , asafoetida and curry leaves and the leftover
onion (not the blended ones) and brinjal.
Fry them all together until they cook .
Add the tamarind juice (also mix some water for non thickness),
Turmeric, Sambar Powder, and Salt to this.
Stir the mixture a little, then cover it with the lid. Let it cook for 10-15 mins.
Now add the thatta payir to this mixture. Stir it again,
then close, and let it cook for another 15-20 mins.
After that, add the blended mixture of coconut and onions and stir it .
Close the lid and let it cook for another 10 mins.
Now it is ready to serve, you may serve with rice or use it as a side dish.