Adamant Creeper in Spicy Tamarind Gravy/ Pirandai Kulambu

I had posted some recipe using Adamant Creeper. We can make many recipes using this vegetable which has many medicinal values. Many of us hesitate to use this wonder vegetable fearing the itching sensation it may cause to the hands while handling this vegetable or the itching sensation in the throat while eating; if it is not cooked properly. But, it is very easy to avoid these. Apply Oil on the hands before handling this vegetable and you will not feel any itching in your hands. Cook the vegetable properly and there will not be any itching in the throat.

Ingredients:

Pirandai – 150 Gms

Gingelly Oil – 2 tbsp

Methi Seeds – ¼ tsp

Mustard Seeds – 1 tsp

Urad Dal – 1 tsp

Shallots – 15

Garlic Pods – 2 tbsp

Curry Leaves – from 2 twigs

Asafoetida – 1/8 tsp

Tomato – 1 (crushed)

Turmeric Powder – 1 pinch

Sambar Powder – 1 ½ tbsp

Tamarind – Big goose berry size (soaked in water)

Jaggery – ½ tsp

Salt – to suit taste

Method:

Apply oil in hands. Wash the Pirandai. Break the nodes. Cut them and pull of the outer fiber as we do for Drum Sticks and discard. If the Pirandai is ripe, remove the sharp edges with a peeler and discard. Now, cut the Pirandai into small pieces.

Heat the Oil in a pan. Add Methi Seeds, Mustard Seeds, and Urad Dal one after another leaving a gap of few seconds in between.

When the Dal turns pink in color, add the Shallots, Curry Leaves, Garlic Pods and Asafoetida Powder. Sauté those till the Shallots become translucent.

Add the cleaned and chopped Pirandai, Salt and Turmeric Powder.

Sauté them well till the Pirandai changes its color and shrinks in size. Squeeze out the Tamarind juice and add to the dish. Add a cup of water. When it comes to a boil, simmer them for six minutes in low to medium flame.