| • | Add 1 cup water to the tamarind paste.
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| • | Chop the onions and tomatoes.
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| • | Heat the oil and add fennel, fenugreek seeds and curry leaves.
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| • | Now add chopped onions.
|
| • | Fry till they turn light brown.
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| • | Mix chopped tomatoes and stir it well.
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| • | Add chilli powder and coriander powder.
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| • | Mix it well.
|
| • | Add tamarind paste and plantain.
|
| • | Mix salt.
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| • | Cook it covered for 10 minutes over medium flame.
|
| • | Add minced garlic.
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| • | Cook till the mixture turns thick.
|
| • | Serve it with rice. |
