Cheppagada Pulusu - Andhra Style(Taro gravy)

Ingredients:

100 gms arbi

6 to 8 baby onions (or else 1 onion chopped )

2 to 3 green chillies

2 tomatoes (chopped)

few curry leaves

5 to 6 garlic pods mashed

1 lemon size tamarind ball (Soak in warm water for 10 to 15 mins and make thick juice)

1 tea spoon each rai, jeera and urad dal

2 red chillies

1 tea spoon each jeera and methi (fry with out oil and make fine powder)

1 tea spon red chilli powder

1/4 tea spoon haldi

Salt to taste

1 table spoon gud or sugar

2 table spoons oil

 Procedure:

Heat oil in a pan.  Add rai, jeera and urad dal.  When rai starts spluttering add red chillies, curry leaves and mashed garlic pods.  Fry for a while and add baby onions (or chopped onions) and green chillies.  Fry in a medium flame until the onions turn pink.  Now add chopped tomatoes and cook for few more mins.  

Add boiled arvi/arbi/chamagadda pieces

When the tomatoes are cooked add boiled arvi/arbi/chamagadda pieces.  Also add red chilli powder, haldi powder and salt.  Mix well and cook for 2 to 3 mins.