|Pounded jaggery||2 Tablespoon, soaked|
|Tamarind water||1 Tablespoon (Thick Consistency)|
|Coriander leaves||1 Tablespoon, chopped fine|
|Coriander powder||1⁄2 Teaspoon|
|Turmeric powder||1⁄2 Teaspoon|
|Cumin seeds||1 Teaspoon|
Heat the ghee and fry the paste.
Keep stirring till the ghee rises to the top.
Add the meat or vegetables and mix well.
Add water (one cup water if the accompaniment is to be rice, less with puri or chappati).
Cover and cook on a low fire till tender.
Add coriander leaves, jaggery and tamarind water, and simmer for a few more minutes.
The gravy becomes thicker after removing from the fire, so add more water than appears necessary.