Colocasia/Chemmagadda gravy with tamarind ~ Ashwini

This gravy is a tangy sauce which is made up of main ingredients like tamarind,tomatoes and onions. With this gravy you can compensate with any vegetable like brinjal,okra,blackeyed beans,mochai etc.Today I am choosing Chamaagadda which is a starchy, potato like tuber with a brown, fibrous skin and graywhite ,sometimes purple tinged flesh. Chammagadda should be remain outside but not for long time, so before anything goes wrong use the vegetable by making curry or fry and i love both of them and enjoy with steamed rice which i adopted from my friend ashwini.

INGREDIENTS U NEED:
1.Chemmagadda/Arbi/Taro root /Colocasia -5-7(boiled and peel off the skin and cut into bite size )
2.Onion-1(chopped)
3.Tomato-1(chopped)
4.Green chilli-3(chopped)
5.Tamarind extract-2cup
6.Chilli powder-2tbs
7.Corriander powder-1tbs
8.Turmeric powder-pinch
9.Garam masala powder-1tbs
10.Salt-as per taste
11.Oil-4tbs
12.Seasoning-1tbs(mustard,cumin)curry leaves

UTENSIL:
Deep bottomed pan

METHOD OF PREPARATION:

• Heat oil in a pan ,add seasoning and let it splutter ,add onions, tomatoes, chillies toast them till they become golden brown. 
• Now add tamarind water,chilli powder,corriander powder,salt,turmeric powder and garam masala powder and little water and cover the pan 
• Now add boiled chemagadda,adjust spices as per taste,bring to a boil on low heat,when the curry becomes bit thick garnish with coriander leaves.

GOES WELL WITH:
    Plain rice