anandhuvasudev/southindiandish huggingface dataset:
Ingredients: cashew nuts,ginger,green chilli,bay leaf (tej patta),cardamom (elaichi) podsseeds,ghee,green peas (matar),red chilli flakes,onion,phool makhana (lotus seeds),poppy seeds,pumpkin seeds,cinnamon stick (dalchini),cloves (laung),sunflower oil

Makhane vegetable recipe, 1 Green Chilli,1 inch Cinnamon Stick (Dalchini),1 Cardamom (Elaichi) Pods/Seeds,2 + 1 Onion - chopped,2 tablespoon Fresh cream,1 teaspoon Red Chilli flakes,1 tablespoon Pumpkin seeds,Sunflower Oil - to cook,6 Cashew nuts,1 teaspoon Ginger - grated,2 cups Phool Makhana (Lotus Seeds),1 Bay leaf (tej patta),2 Cloves (Laung),1 tablespoon Ghee,1/4 cup Green peas (Matar),1 tablespoon Poppy seeds, 40, North Indian Recipes, To start making Makhana ki Sabzi Recipe, get all the ingredients handy.
Pressure cook 2 onions, cashews, magaj and poppy seeds along with enough water.
Blend it into a smooth paste in a mixer grinder and set aside.In a pan heat the ghee and add Makhana to it.
On a medium flame roast the Makhana till they crisp up completely.When you eat them it should be crunchy till the centre and should not be chewy.
Set aside.Heat oil in a pan.
Add bay leaf, cinnamon, cloves, cardamom and sauce it till they give out a nice aroma.Add green chilli and 1 chopped onion and saute till the onion turns light goldAdd fresh green peas and saute for a minute.Add the ground paste, red chilli flakes and saute for a minute.Add 2 cups of water, grated ginger and let it boil for a couple of minutes.Add roasted Makhana to this and let it soak up the liquid and get soft.You will see that the Makhana shrinks in size.
Turn off heat.Serve Makhana ki Sabzi with hot with roti, whole wheat naan, butter naan or phulkas to make a filling lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuri_Aggarwal/Makhana_ki_Sabzi_1600.jpg, 15
Ingredients: tomato,salt,cumin powder (jeera),mustard seeds,cauliflower (gobi),red chilli powder,sunflower oil the pickle oil flavour,onion,methi seeds (fenugreek seeds),lemon,green bell pepper (capsicum),coriander powder,garlic paste

Achari Gobi Shimla Mirch Ki Sabzi Recipe - Capsicum And Cauliflower Sabzi, 1 Cauliflower (gobi) - cut into florets,1 teaspoon Cumin powder (Jeera),Salt - to taste,2 teaspoons Red Chilli powder - adjustable,1 teaspoon Coriander Powder (Dhania),3/4 teaspoon Methi Seeds (Fenugreek Seeds),1 Onion - finely chopped,2 tablespoons Lemon juice,2 Green Bell Pepper (Capsicum) - diced,2 teaspoons Mustard seeds,3 Tomatoes,1 tablespoon Garlic - paste,1 tablespoon Sunflower Oil - use the pickle oil for more flavour, 25, North Indian Recipes, To begin making the Achari Gobi Shimla Mirch Ki Sabzi recipe, cut the cauliflower into bite size florets.Dry roast mustard seeds and fenugreek seeds separately in a small pan for about a minute each.
Add it into a mixer grinder jar, grind into smooth powder and keep aside.
The achari masala for Gobi Shimla Mirch Ki Sabzi is ready.Add tomatoes and required water in a saucepan and boil tomatoes until the skin comes out.
Remove skin, cool tomatoes and grind into smooth puree using a mixer grinder jar.In a heavy bottomed pan, heat oil.
Once the oil is hot, add the finely chopped onions and cook till the onions become soft and translucent.Once the onions are soft, add the ginger paste and let it cook for about 2 minutes.Next, add capsicum and fry until the capsicum becomes soft.
Add cauliflower florets, salt, mix well and cook closed until cauliflower is 80% done.Now, add in tomato puree and mix well.
Cook for about 3 to 4 minutes.Then, add dry spice powders including coriander powder, cumin powder, red chilli powder, prepared mustard and methi seeds powder and give it a quick mix.If the gravy is too thick, add 5 tablespoons of water.
Cover the pan with a lid and let it cook for about 6 to 8 minutes.
Finally, add lemon juice, mix well and it is ready to be served.Serve Achari Gobi Shimla Mirch Ki Sabzi along with Dal Banjara, Lauki Raita, Tomato Pulav, Phulka and Satvik Carrot Sprouts Salad for a weekend dinner.
Serve Achari Gobi Shimla Mirch Ki Sabzi along with Boondi Raita and Phulka for a weekday lunch with your family.
You can also pack this sabzi in a lunch box, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/anu.mallajosyula-gmail.com/Achari_Gobi_Capsicum.jpg, 13
Ingredients: baking powder,wheat flour,milk,carrot,sooji (semolina rava),eggs,instant oats (oatmeal),sunflower oil

Carrot and Oats  Whole Wheat Bread Recipe, 2 teaspoons Baking powder,2 Whole Eggs - slightly beaten,1 cup Carrots (Gajjar) - grated,3/4 cup Milk,1 cup Whole Wheat Flour,1/2 cup Instant Oats (Oatmeal),2 tablespoons Honey,2 tablespoons Sunflower Oil,1/2 cup Sooji (Semolina/ Rava), 65, Continental, We begin making the Carrot and Oats Bread Recipe by heating the oven at 180 degree Celsius to 20 minutes.
Grease a rectangular loaf tin with parchment paper and keep it ready.Mix all the dry ingredients in a small bowl first and keep it ready.In another bowl, whisk egg, oil and honey using a blender till it is fluffy.
Then add the grated carrot and whist once more.Add the dry ingredients slowly and using a palate knife fold in the ingredients.
Finally add the milk and mix well.Serve the Carrot and Oats Bread Whole wheat Recipe along with a smoothie or just drizzle some honey and can be relished for your morning breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Carrot_and_Oats__Whole_Wheat_Bread_Recipe_.jpg, 8
Ingredients: salt,mixed herbs (dried),red chilli flakes,cloves garlic,virgin olive oil,butter,onion,lemon,quinoa

Herbed Butter Garlic Quinoa Recipe, 1-1/2 tablespoon Mixed Herbs (Dried),1-1/2 cups Quinoa,Salt - to taste,1 teaspoon Lemon juice,1 teaspoon Red Chilli flakes,1 Onion - finely chopped,6 cloves Garlic - finely chopped,1 tablespoon Butter,1 teaspoon Extra Virgin Olive Oil, 30, Continental, To begin making the Herbed Butter Garlic Quinoa Recipe, firstly wash the quinoa in water, drain and set aside.
Heat a pressure cooker with olive and butter on medium flame, to this add the chopped garlic until it turns into a golden brown colour.
 This will take about a minute or so.Next, into the pressure cooker, add the onions and cook until it turns transparent.
Reduce the flame, add the salt, mixed herbs, red chilli flakes and mix well.
Finally add in the washed and drained quinoa, 3 cups of water and close the pressure cooker.
Pressure cook for 2 whistles and turn off the flame.
Allow the pressure to release naturally and only then open the pressure cooker.
Transfer the Herbed Butter Garlic Quinoa into a serving platter, sprinkle some mixed herbs, lemon juice and top with a dollop of butter.
Serve Herbed Butter Garlic Quinoa along with Roasted Chicken Curry Recipe In Spinach Parmesan Sauce or Spinach Ricotta Balls in Garlic Tomato Basil Sauce Recipe , Delicious Avocado Salad Recipe with Vegetables.
Finish the meal with a dessert of Greek Yogurt Chocolate Mousse Recipe.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/Articles/Herbed_Butter_Garlic_Quinoa_Recipe-2_1600.jpg, 9
Ingredients: salt salt,cumin powder (jeera),sunflower oil ghee,paneer,rajgira flour (amaranth flour),potato (aloo),black peppercorns ground,coriander (dhania) leaves,turmeric powder,green chillies

Rajgira Paneer Paratha Recipe (Navratri Fasting/Vrat Recipe), 2 sprig Coriander (Dhania) Leaves - finely chopped,1 cup Rajgira Flour (Amaranth Flour),1 cup Paneer (Homemade Cottage Cheese) - grated,1 teaspoon Cumin powder (Jeera),Sunflower Oil - or ghee for cooking,2 Green Chillies - finely chopped,2 Potato (Aloo) - boiled,1 teaspoon Turmeric powder (Haldi),1/2 teaspoon Whole Black Peppercorns - ground,Salt - or rock salt to taste, 25, North Indian Recipes, We begin making the Rajgira Paneer Paratha Recipe (Navratri Fasting/Vrat Recipe) by Mixing all the ingredients together in a mixing bowl with enough water to a dough consistency.The rajgira flour is little hard to work with since it does not contain gluten so make sure to have enough flour to dust while rolling the dough.Divide the dough into equal portions and roll it onto a board.Heat a Flat bottomed pan and add the rolled paratha with some ghee and cook it on both the sides for about 2 minutes.Serve your crispy Rajgira Paneer Paratha with No Onion No Garlic Tomato Chutney making it a delicious meal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/sept-21/Rajgira_Paneer_Aloo_Paratha_Recipe_Vrat_Fasting_Navratri-2.jpg, 10
Ingredients: wheat brown bread,pineapple,salt,britannia cheese four pepper tango,paneer,red chilli flakes,green bell pepper (capsicum),cheese over the bread,butter

Grilled Paneer Pineapple Sandwich Recipe, Butter - as required,1/4 teaspoon Red Chilli flakes,2 tablespoons Britannia Cheese Spread - Four Pepper Tango,Salt - to taste,50 grams Paneer (Homemade Cottage Cheese) - finely chopped,4 Whole Wheat Brown Bread,Cheese - as required to spread over the bread,1/2 Green Bell Pepper (Capsicum) - finely chopped,4 Pineapple - slices, 25, Continental, To begin making the Grilled Paneer Pineapple Sandwich Recipe, in a small mixing bowl, combine all the ingredients for the filling including four pepper tango cheese, red chilli flakes, pineapple, paneer, green bell pepper, salt and stir well.
Check the salt and cheese and adjust to suit your taste.Note: It's important to use cooked pineapple or canned pineapple to get the best taste for this sandwich.
To cook the pineapple, you can use a pressure cooker and cook it along with some sugar, water and pinch of salt for a few whistles and turn off the heat.The next is to fill it into whole wheat bread slices and grill them.Place the bread slices on a working surface.
Spoon a large tablespoon of the filling onto a slice of bread and spread it evenly.
Spread the four pepper cheese spread on the other slice.
Once spread, cover with the other slice of bread and spread butter on the top of the slice.Place the sandwich in pre-heated Sandwich Maker or Cast iron Grill such that butter side facing downwards.
Apply butter on the slice that is facing the top and grill till light brown and crisp on both sides.Done done, remove from the grill and serve.Serve the Grilled Pineapple Paneer Sandwich along with a glass of Cocoa Banana Almond Date Smoothie or Watermelon Carrot Radish Juice Recipe and serve it to your kids as an after school snack., https://www.archanaskitchen.com/images/archanaskitchen/World_Sandwiches_Burgers_Wraps/Britannia_Four_Pepper_Tango_Grilled_Cheese_Pineapple_Sandwich-10.jpg, 9
Ingredients: turmeric powder,amchur powder,salt,ginger,banana boil,cumin powder,milk,red chilli powder,cloves garlic,carrot,black chilli powder,oats coat,onion,oil,coriander powder,suran boil

Oats and Vegetable Kebab Recipe - Oats and Vegetable Kebab Recipe,  1/2 cup oats - to coat, black Chili Powder - Taste, 1 inch ginger - chop, 1 teaspoon turmeric powder, 1 tablespoon cumin powder,1 cup suran - cut and boil, 1 tablespoon Amchur powder, salt - according to taste, 1 cup carrot - chop, 1 cup raw banana - cut and boil, 4 cloves garlic - cut, 1/4 cup milk, Oil, 1 onion - chop, 1 tablespoon red Chili powder, 1 tablespoon coriander powder, 50, North Indian Recipes, To make oats and vegetable kebabs, firstly put the suran and raw banana in a pressure cooker with salt, water, turmeric powder and cook it for 6 cities.
Allow the pressure to drain automatically.
Open the cooker, drain the remaining water and mash it well with the help of a mesher.
Now heat the oil in a pan.
Add onion, garlic, ginger and cook till the onion becomes soft.
After the onion is soft, add carrots and cook until the carrot is cooked.
Now add red chili powder, coriander powder, turmeric powder, cumin powder, mango powder, salt, pepper powder and mix well.
Cook for 3 to 4 minutes.
Now add a mixture of suran and raw banana and mix it.
Now divide this mixture into medium size ball.
Cut it flat on the shape of the cutlet.
Now put these cutlets in milk and then in oats.
Keep in mind that oats are all around the cutlet.
Now heat a flat pan.
Add a little oil and cook on medium flame until golden brown.
Serve.
Serve the oats and vegetable kebabs with coriander mint chutney and masala tea for the evening breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Oats_and_Vegetable_Kebab_Recipe_.jpg, 16
Ingredients: strawberry compote,baking powder,wheat flour,cocoa powder mixed tbsp. water,virgin olive oil,baking soda,curd,vanilla,condensed milk,butterscotch chips almonds

Strawberry Chocolate Loaf Cake Recipe, 1 tablespoon Cocoa Powder - mixed with 2 tbsp. warm water,2 tablespoon Extra Virgin Olive Oil,1/2 cup Strawberry Compote - or fresh puree,1 teaspoon Baking powder,1 tablespoon Butterscotch Chips - or almonds,1/4 cup Curd (Dahi / Yogurt),1/2 teaspoon Vanilla Extract,1/2 cup Condensed Milk,1/4 teaspoon Baking soda,3/4 cup Whole Wheat Flour, 60, Continental, To begin making Strawberry Chocolate Loaf Cake Recipe, in a large mixing bowl, add curd.
Beat it using a hand whisk or hand blender for half a minute.
Add vanilla essence and condensed milk.
Whisk it again for 2-3 minutes.At this stage, add olive oil.
Beat it again till smooth.In another mixing bowl, Sieve wheat flour, baking powder and baking soda.
Add this dry mixture to the wet mixture and fold everything well.
Divide batter into two equal portions and transfer to separate bowls.Add cocoa powder to one portion of the batter and mix well.
Adjust the consistency of the batter using some milk.
Add strawberry puree to the other portion and mix well.
Add butterscotch nuts/ almonds to both the cake mixtures and mix well.Meanwhile, Preheat oven to 180 degree.Take a loaf pan and grease with oil and dust with flour.
Pour strawberry cake mixture first and then pour in chocolate batter.
Using a toothpick, make swirls.Bake for 30 minutes or till cake is done.
Remove pan from the oven and transfer to a cooling rack.
After 10 minutes , remove cake carefully from the pan and cut into slices.
Drizzle with honey and serve.Surprise your valentine with the Strawberry Chocolate Loaf Cake Recipe or pep up your tea parties or pack it for your kids snack box., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Preeti_Tamilarasan/Strawberry_Chocolate_Loaf_Cake.jpg, 10
Ingredients: baking powder,salt,mixed herbs (dried),beer,cloves garlic,sugar,cheddar cheese,flour (maida),butter

Cheddar Beer Bread Recipe - Cheesy Bread Recipe, 2 teaspoons Mixed Herbs (Dried),1 tablespoon Sugar,2 teaspoons Baking powder,4 cloves Garlic - finely chopped,1/2 cup Cheddar cheese - shredded,1-1/4 cups Beer,2 Tablespoons Butter,1-1 /2 cups All Purpose Flour (Maida),1 teaspoon Salt, 40, Continental, To begin making the Cheddar Beer Bread Recipe, grease a loaf pan with butter and dust it with flour and keep it ready.Preheat the oven to 180 degree Celsius.Heat butter in a pan on medium flame, add the garlic and fry until it turns light brown.
This will take a couple of minutes.Once the garlic is brown, turn off the flame and add the mixed herbs.
Set aside.
In a mixing bowl, combine flour, sugar, salt, baking powder, 1/4 cup of cheese, and the herb garlic butter.
Gently mix these Beer Bread ingredients.Finally, add in the beer (freshly opened can/bottle with all its fizz) and mix using a whisk.
Continue to whisk till you get a smooth batter.Transfer this Cheddar Beer Bread batter to the prepared loaf tin, top it with the remaining cheese and place the Cheddar Beer Bread tin in the oven.Bake the Cheddar Beer Bread Recipe for 25 minutes or until a pricked toothpick comes out clean.Serve this Cheddar Beer Bread Recipe along with some Tzatziki Recipe - A Greek Yogurt Dip and Hot Coffee Latte Recipe for an evening snack.
If you are having this Cheddar Beer Bread Recipe as part of breakfast then serve it along with Spicy Moroccan Eggs Recipe or Spicy Jalapeno Scrambled Eggs Recipe and Chopped Spinach And Pomegranate Salad Recipe for a Sunday morning breakfast.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Beer_and_Cheddar_Cheese_Quick_Bread_Recipe_.jpg, 9
Ingredients: salt,cumin powder (jeera),ginger,tikka masala,milk,kashmiri dry red chillies,water,garlic,baby potatoes,coriander powder,kasuri methi (dried fenugreek leaves),sunflower oil

Tandoori Potatoes Recipe, 1 tablespoon Fresh cream - or milk,1 teaspoon Cumin powder (Jeera),1 teaspoon Tikka Masala,1/4 teaspoon Kasuri Methi (Dried Fenugreek Leaves),Salt - to taste,1 teaspoon Coriander Powder (Dhania),1 cup Baby Potatoes - washed and peeled,1 tablespoon Sunflower Oil,1/4 cup Water,1/2 tablespoon Ginger - chopped,2-3 Kashmiri dry red chillies,1 tablespoon Garlic - chopped, 40, North Indian Recipes, To begin making the Tandoori Potatoes Recipe, firstly grind all the ingredients under ‘For smooth paste’ including kashmiri dry red chillies, garlic, ginger, coriander powder, cumin powder and water using a grinder and make a smooth paste out of it.
Keep it aside.Peel the baby potatoes and wash them.
Prick them with the fork evenly all over.Place them to a microwave safe bowl or dish and cook for 2-3 minutes or till they are partially cooked.
Once done, keep them aside.In an another microwave safe bowl, heat the oil on high for 30 seconds.Add the prepared smooth paste, mix well and microwave on high for another one minute.Add partially cooked potatoes, whipping-cream, kasuri methi, tandoori or tikka masala and salt, mix all well.
Microwave on high for another 2 minutes.If potatoes are not fully cooked than microwave them again for a minute or till they get cooked fully.
Squeeze some lemon juice and it is ready to be served.Serve Tandoori Potatoes with Dhaniya Pudina Chutney as an appetiser during your parties., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Rupal_Patel/Tandoori_Potatoes_in_microwave.jpg, 12
Ingredients: cardamom (elaichi) podsseeds,mango (ripe),paneer,condensed milk sweetened,coconut strands

Mango Kalakand Recipe, 3 Cardamom (Elaichi) Pods/Seeds - crushed,2 Mango (Ripe) - deseeded and peeled,1 tablespoon Fresh coconut - strands for garnishing,400 grams Condensed Milk - sweetened,175 grams Paneer (Homemade Cottage Cheese) - crumbled, 200, North Indian Recipes, To begin making Mango Kalakand recipe, peel the mango, extract the pulp from both the mangoes and discard the seeds.
Take a wok/kadai add mango pulp in it and heat on medium flame.Stir it for 5 to 6 minutes till mango pulp is cooked.Now add sweetened condensed milk to it and mix well.Now add crumbled cottage cheese in the mixture.Stir the mix slowly and well for 10 to 15 minutes.
When you will find the mixture starts getting little dry and got mixed up properly, switch off the flame.
Let it cool for 5 minutes.Now take a greased tray, flat plate or a tray lined with butter paper and pour the mixture in the tray.Pat it down with a flat spatula or spoon to free the mango kalakand from being bubbly with air bubbles.Then take green cardamoms, crush it and sprinkle in on the kalakand.Again with a flat spoon press it gently.Keep Mango Kalakand  in the fridge after bringing it down to room temperature, for 2 to 3 hours to get it set.Take it out and cut Mango kalakand into your desired shapes and sprinkle with dried coconut strands to garnish.Serve Mango Kalakand as a dessert with your part meal of Paneer Pulao With Green Peas, Cauliflower and Vegetable Curry and Tomato Onion Cucumber Raita., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Neha_paliwal/Mango_Kalakand_original_1.jpg, 5
Ingredients: salt,ginger,sunflower oil,soy sauce,carrot,cloves garlic,onion,vinegar,hakka noodles,sesame seeds (til seeds),napa cabbage

Sesame Noodles Recipe With Napa Cabbage, Salt - to taste,100 grams Carrot (Gajjar) - peeled and cut into thin stripes,4 cloves Garlic - finely chopped,2 tablespoons Sesame seeds (Til seeds) - roasted,1 teaspoon Soy sauce,150 grams Hakka Noodles,2 teaspoon Ginger - julienned,1 Onion - chopped,120 grams Napa Cabbage - chopped,1/2 teaspoon Vinegar,3 teaspoon Sunflower Oil, 30, Asian, To begin making the Sesame Noodles Recipe With Napa Cabbage, firstly wash the vegetables and measure the ingredients.Heat a saucepan full of water, once it reaches the boiling point, add the noodles, salt and cook for 5 minutes and cook until done.
Once cooked drain out the water and cool it to dry.Heat a heavy bottomed pan with oil, add ginger, garlic and carrot.
Saute for about 2 to 3 minutes on medium heat.Once it is done, add the onions and cook till the onions become soft.
Mix in cabbage and stir fry for 1 minute.
After a minute, add in the soy sauce, vinegar, salt, sesame seeds, noodles and cook it for about a minute.Once the Sesame Noodles Recipe is well combined turn off the heat and serve hot.Serve the Sesame Noodles Recipe With Napa Cabbage along with Chinese Chicken Sweet Corn Soup and Chicken Manchurian for a weekend night dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/ruby_pathak-yahoo.com/Napa_Cabbage_Sesame_Noodles.jpg, 11
Ingredients: salt,turmeric powder,pointed gourd (parval),mustard oil

Bengali Potol Bhaj Recipe-Bengali Steel Parwal Sabzi, 1 teaspoon Turmeric powder (Haldi),Salt - to taste,250 grams Pointed gourd (Parval),1/2 cup Mustard oil, 35, Bengali Recipes, To begin making the Bengali Potol Bhaja recipe, wash and pat dry parwal well.
Slit into half length wise and keep aside.In a bowl, add salt and turmeric powder, mix well.Generously rub the turmeric salt mixture all over the parwal and keep aside.Heat mustard oil in a pan.
Once the oil is hot add the parwal and saute parwal until browned on all side.Transfer Bengali Potol Bhaja into a serving bowl and serve hot.Serve Bengali Potol Bhaja along with Dal Chingri and Steamed Rice for weekday lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/jyothir/Bengali_Potol_Bhaja.jpg, 4
Ingredients: dry red chillies break,salt,coconut scrape,red chilli powder,mustard,curry leaves,onion,coconut oil,tamarind malabar,arabic now,cumin seeds

Kerala Style Arabic Vegetable Recipe - Kerala Style Arbi Curry,  1/4 cup coconut - scrape, 2 dry red chillies - break, 1 teaspoon cumin seeds, 1 teaspoon red chilli powder,250 gm arabic - wash now, 1 teaspoon mustard, 2 onions - peel and chop, salt - as per taste, peel, 1 tamarind - Malabar, 2 onions - peeled, 7 curry leaves, 1 tablespoon coconut oil , 40, Kerala Recipes, To make Kerala Style Arabic Vegetable, first wash and boil the Arabic well.
Apply some coconut oil on your hands and peel the arbi.
Cut the arbi and keep it aside.
Add tamarind, salt, arbi and some water in a pan.
Cook the arbi and tamarind till it is cooked well.
Now put coconut, red chili powder and small onions in a mixer grinder.
Grind and put this mixture in the pan.
Add salt, mix and let it cook for 5 to 6 minutes.
Now heat the oil in a tempering pan.
Add mustard seeds and cumin seeds and let it cook for 10 seconds.
Add onion, curry leaves and cook till the onion becomes soft.
Add dry red chillies to it and let it cook for 10 seconds.
Add this tempering to the curry and mix.
Serve Kerala Style Arabic Vegetables with rice and cumin rasam for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Kerala_style_Taro_root_curry.jpg, 11