Kara Kuzhambu

Ingredients
Lady's Finger (Bhindi) - 150gm (Can use Brinjal or Sundakka also)
Bengal gram - 1 tsp
Fenugreek seeds - 1/4 tsp
Black gram - 2 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Asafoetida powder - 1/4 tsp
Curry leaves - A few
Onion - 1 no medium sized chopped
Garlic - 3 nos crushed
Tomato - 1 no medium sized chopped
Turmeric powder - 1/4 tsp
Sambar powder - 1 1/2 tsp
Chilly powder - 1 tsp
Tamarind extract - 1/2 cup
Coconut milk - 3/4 cup
Oil - 3 tsp (preferably gingelly oil)
Salt - to taste

Preparation Method
1) In a pan, fry the Bengal gram, 1 tsp of black gram and fenugreek seeds until slightly brown.
2) Grind them to a coarse powder and keep it aside.
3) Heat 1 tsp of oil in a pan and saute the lady's finger cut in 1" length until well fried. Keep it aside.
4) Heat oil in a pan and add mustard seeds, 1 tsp of black gram and cumin seeds.
5) Once the seeds splutter, add a little bit of asafotetida powder and curry leaves.
6) Add the sliced onion and crushed garlic and saute for 2 mins.
7) Add the fried lady's finger, tomato, turmeric powder, chilli powder and sambar powder.
8) Once the tomato is cooked well and mashed, add tamarind extract, salt and some water.
10) Let it boil for some time.
11) Finally add salt, the fried powder prepared in step 2 mixed with a little water to avoid lumps and the coconut milk to thicken the gravy.
12) Simmer it for few mins on a low heat till the raw taste of coconut milk goes. (Note: do not use high flame)
13) Serve with rice or chapattis.