Ingredients

• 1 cup dried alasande
• 1 large bunch alun stems
• 6 ambade (hog plums)
• Salt to taste
• 2 tbsp. oil

Roast, each separately & grind to a paste

• 4 red chillies
• 1 tbsp. coriander seeds
• 1 tsp. cumin seeds
• 4 pepper corns
• ¼ tsp. turmeric
• Little tamarind (use less tamarind when using ambade)
• 1 coconut
• ½ onion
• 2 flakes garlic

Tempering (optional)

• 1 onion, sliced
• 3 to 4 flakes garlic, crushed

Method

1. Wash, peel and chop the alum stems.
2. Boil the alsande till done.
3. In a separate vessel boil the alum stems with the ambade and cook 5 minutes.
4. Take another vessel, heat oil and add garlic and onion and fry till light brown.
5. Then add the masala paste and fry till oil separates.
6. Add the cooked vegetables, more water if required and cook till vegetables are done and oil surfaces.
7. Garnish with fried onion, if desired.

P.S.: If tempering is to be omitted, add the masala paste directly to the cooked vegetables.