Narthangai / Heralekai / Edaach /Citron Gojju

Instructions

• Cut the Narthangai / Heralekai / Eade / Citron into medium size pieces.
• Soak the Tamarind in Water for some time.  Remove all the pulp from it.
• Take some oil in a pan and fry the Red Chillis, Urad Dal, Coriander Seeds and Methi Seeds.  Keep them aside for cooling.  Once it is cool, grind them into a powder.
• Take the same pan add some oil, heat it up and put the Mustard Seeds, Slit Green Chillis, Asafoetida and sauté them for few mts.  Add the chopped Narthangai / Heralekai / Eade / Citron to this and sauté further for few mts.  Close the Pan with a lid and leave it for few minutes until the chopped pieces is cooked and becomes soft.  Take it out from a Pan and keep it aside.
• Take the same pan heat it up and add the Tamarind extract/water and boil it for few mts. 
• Add the Ground Powder, Sautéed Narthangai / Heralekai / Eade / Citron, Salt and Turmeric Powder to the boiling tamarind water.  When you the powder, make sure you stir it properly without leaving any lumps. 
• Add Jaggery to this and close the lid.  Let it boil for 10 mts.  The consistency will get better.
• Add the curry leaves and turn off the Cooking Stove.