Manathakkali Vathal (Dry black nightshade berries) - 1 tablespoon (tbsp.)
Coriander seed - 2 tablespoon (tbsp.)
Dry chili - 5
Cumin seed - 1 teaspoon (tsp.)
Bengal gram - 1/2 tablespoon (tbsp.)
Pigeon pea - 1/2 tablespoon (tbsp.)
Fenugreek seed - 1/2 teaspoon (tsp.)
Black pepper - 1 teaspoon (tsp.)
Tamarind - 1 lemon size.
Turmeric powder - 2 pinch
Shallot (sambar onion) - 10 count
Oil - 2 teaspoon (tsp.)
Salt - 1 1/2 tablespoon (tbsp.) or as needed
Heat a pan. add coriander powder, dry chili powder for 2 minutes. Now add bengal gram, pigeon pea, black pepper, cumin seeds, fenugreek seeds and roast them. (until fenugreek turns golden brown). Cool this to room temperature and grind to a thick fine past by adding 1/4 cup of water
Soak tamarind in 1/2 cup of water for 20 min. Now mash and take tamarind juice. add 1/2 cup of water and get some more juice. again add 1/2 cup of water and get juice. (i.e. take 1 1/2 cup of tamarind juice). To this add salt, turmeric powder, ground paste and mix well.
In a pan heat oil. Now add fenugreek seeds, Manathakkali Vathal (Dry black nightshade berries), shallot (sambar onion) and sauté for at least a minute or until the shallot turns translucent (golden brown.
Now add the tamarind juice mixture. Now place a lid and cook this for at least 8 minute or until the right thickness is reached.
If you like you can add little jaggery before you remove from heat (stove)
Instead of Manathakkali Vathal (Dry black nightshade berries) you can use brinjal vathal or manog vathal or Kothavarangai (Guvar bean) vathal