1 kg mudumbi (peeled)4 large tomatoes2 medium onions2 green chillies2 sprigs curry leaves3 cloves of garlicoilsalt to taste3-4 tablespoon solid tamarind (mix in half cup of boiling water)1 teaspoon whole mustard seeds½ teaspoon jeera seeds¼ teaspoon Methi (Fenugreek) seeds2 teaspoon chilli powder1 ½ teaspoon jeera powder½ teaspoon tumeric powder½ teaspoon sugarchopped dhunia
Add tomatoes, one onion, green chillies, garlic, 1 sprig of curry leaves to liquidizer or food processor and blend. Parboil the peeled madumbis in salted water and set aside (until almost cooked through) Chop the remaining onion into thin slivers and fry in pot until softened and almost golden brown together with the whole jeera, mustard and Methi (Fenugreek) seeds. Lower the heat to lowest and add the spices (chilli powder, jeera powder, tumeric powder) Leave the spices to fry on a gentle heat for 5 minutes. Careful not to burn spices! Add the blended tomatoes, sugar and salt and allow to simmer until it is thick. Add tamarind juice and madumbis and allow to simmer for 10-15 minutes until thick. If too thick add morewater. Serve with roti or Basmati rice
INFO & TIPS
The Madumbe goes by other names such as yams, gabi and popularly known to the world as the Taro Root. It is also loaded with nutrients and vitamins.