Ridge guard/Beerakayalu 3(medium)
Green chilies 7-9
Curry leaves 5
Mustard seeds 1 tsp
Cumin seeds 1tsp
Bengal gram 2 tsp
Turmeric powder pinch
Tamarind paste 2 tsp
Oil 4-5 tbsp
Peel and chop the ridge guard.
Cut the tomato pieces and green chilies.
Take a kadai, heat oil and add chopped vegetables.
Cook till the water evaporates.
Let it be cooled for some time.
Grind this using mortar and pestle.
Now mix tamarind paste and salt. mix well.
For tempering heat oil in a kadai and add mustard seeds, cumin seeds, hing, turmeric powder and curry leaves. Saute well.
Add this tempering to the above paste.
Serve this with rice and ghee.