150g aanapakaaya
100g chilakadadumpa
200g erra gummadikaaya
150g eggplants
30g tamarind, soaked in hot water
4 green chilies
1 bunch of curry and coriander leaves
2 tsp chili powder
1/4 tsp turmeric
1 glass of dal stock
50g jaggery
Salt to taste
2 tbsp oil
4 red chilies
5g mustard seeds
5g cumin seeds
A pinch of Asafoetida

Mukkala Chaaru

1. Cut the vegetables into big pieces and boil in water for few minutes.
2. Also add tamarind water, dal stock, curry and cilantro leaves, chili powder, turmeric, salt, jaggery and boil for another few minutes.
3. Heat oil in a pan, fry mustard and cumin seeds, curry leaves, red chilies and add to the above mixture.
4. Remove from heat and serve with steamed rice, any dal or curry.