Andhra Pulusu

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Published under: Sambar

Tamarind – 1 medium sized ball
Drumstick – 1, cut into 3 inch pieces
Brinjal – 2, medium and quartered
Sweet Potato – 1, cut into 1/2 inch cubes
Ash Gourd – 1/2 cup, cut into 1/2 inch cubes
Green Chillies – 2, slit
Ginger – 1/2 inch piece, grated
Turmeric Powder – 1/2 tsp
Jaggery – 1 tblsp, powdered
Salt as per taste
Besan Flour  1 tblsp

For Tempering:
Sesame Seed Oil – 2 tblsp
Mustard Seeds – 1 tsp
Fenugreek Seeds – 1/2 tsp
Asafoetida Powder – 1/2 tsp
Dry Red Chillies – 2, halved
Urad Dal – 1 tsp
Curry Leaves – 1 sprig

1. Soak tamarind in 2 cups of water for 10 minutes.
2. Extract juice and discard pulp.
3. Heat oil for tempering in a pan over moderate heat.
4. Add the tempering ingredients fry till mustard seeds start spluttering.
5. Add tamarind extract, vegetables, green chillies, ginger, turmeric, jaggery and salt.
6. Mix well.
7. Cover with a lid and simmer for 20 to 25 minutes or till vegetables are tender and tamarind pulp is reduced to half.
8. Add 1/2 cup of water to gram flour.
9. Whisk well and pour into the pulusu.
10. Simmer uncovered for about 5 minutes till well blended.
11. Serve hot with plain rice.

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