• Tamarind - ball of 1" / gooseberry size
• Indian Onion shallots - 12 or 1 small Onion
• Tomato medium - 1/2
• Garlic cloves - 2 small
• G.Chilli - 1
• Drumstick - 1/2
• Brinjal (Egg Plant) - 3
• Carrot - 1/2
• Dudhi or Marrow - 50g
• Kaala Channa - 50g (optional)
• Curry leaves - 1 sprig
• Methi seeds - 1 tsp
• Tinned Coconut milk - 3 tblsp or 150ml fresh thin coconut milk
• Warm water - 200ml
• Oil - 2 tblsp
• Water - as required
• Salt - to taste

Spice powders:

• Turmeric powder - 1/8 tsp
• Pepper powder - 1/4 tsp
• Chilli powder - 1 tsp
• Coriander powder - 3 tsp

1. Wash and soak the tamarind in warm water for few minutes.
2. Cut drumstick into 3-4 long pieces;Cut each brinjal/egg plant into 3-4 long pieces; Cut carrot into cubes; Cut Dudhi/Marrow int big cubes; If Kaala channa is going to be added, it has to be soaked for atleast 2 hours and cooked separately before added to this curry.
3. Chop the onion and tomato; Wash the curry leaves; Slit the chilli
4. Squeeze out the tamarind pulp, strain and keep this tamarind juice aside.
5. Heat a pan on the stove and add oil.
6. When the oil is hot enough, add methi seeds and curry leaves; fry for about a minute.
7. Add the chopped onion, garlic, chilli, tomato and vegetables. Fry for few minutes.
8. Add turmeric powder, chilli powder and coriander powder. Fry for about a minute.
9. Now add the tamarind juice, about a cup of plain water and salt to the pan.
10. Cover and cook for about 10-12 minutes or until the vegetables are cooked.
11. Stir in the middle and make sure there is enough water in the pan.
12. If a tin coconut milk is going to be added, then add more water. Add coconut milk in the end and let the curry boil for few minutes.