Shallots - 1/2 kg (peeled)

Tamarind - Lemon sized (soaked in water)

Red chilly powder - 1 tsp

Turmeric powder - 1/4 tsp

Mustard seeds - 1/4 tsp

Fennel seeds - 1/4 tsp

Salt to taste

Drum stick - 1 (peeled and cut)



Heat oil in pan, add mustard seeds, fennel seeds, after spluttering, add the shallots and saute till it becomes soft and tender. Now add the chilly powder, turmeric powder and saute well. Pour the tamarind juice, little more water for the gravy, salt, drum sticks, simmer and close the lid. Saute at regular intervals till the gravy becomes little thick and the raw smell goes off.