My brother, who is a good cook, cooked this delicious side dish when we visited him in Mumbai. I recreated this delicious recipe, which uses sour leafy vegetables.
Time Required: 45 Minutes + Soaking time
1 Bunch Chuka / Gongura or any sour leafy vegetable
1 Bunch Radish leaves, chopped
1 Radish, Peeled and cut into roundels
¼ Cup Chana Dal / Bengal Gram
¼ Cup Groundnuts
10 to 12 Green Chilies, Chopped
A marble sized ball of Tamarind, soaked in little water
1tsp Masala Pudi
A handful of Cashewnuts, Chopped
¼ Cup Dry Coconut slices
2tbsp Gram Flour
1tsp Fenugreek Seeds
3 Red Chilies, cut into pieces
A pinch of Hing / Asafoetida
1tsp Cumin Seeds
2 tbsp Coriander leaves, chopped
Salt to taste
Clean and wash the leafy vegetables. Chop them finely. Clean and chop the Radish into roundels. Soak Chana Dal and Groundnuts for one hour.
Heat 2tsp Oil and add Green Chilies. Saute the leafy vegetables for 10 minutes. Mash them well. Add Chana Dal and Groundnuts. Cook till done. Add Radish roundels and stir well. Extract Tamarind pulp and add to the vegetables. Also add more water, if required, to obtain a thick consistency.
Add Salt, Jaggery, Masala Powder, Cashewnuts and dry Coconut slices. Mix Gram flour with a little water to a smooth paste and add to the vegetables. Stir well and cook till done.
Heat a little Oil and season with Fenugreek Seeds, Red Chilies and Asafoetida. Dry roast the remaining Coconut and Cumin Seeds and grind to a fine paste. Add to the vegetable and cook for five minutes. Garnish with Coriander leaves and serve hot with Indian Bread.