Ingredients:

Stems of Alun and Dente.
½ coconut grated
10-12 Red Chilies.
2 tsp coriander seeds.
Mustard 1 pinch.
Turmeric poweder 1 pinch.
4-5 Garlic flakes.
1 Onion.
2-3 Ambade
Small lemon sized tamarind.
Coconut milk

For seasoning

Oil.
1 tsp Mustard seeds.
1 onion chopped.
Curry leaves.
Garlic Flakes

Method:

Clean Alun and Dente and make small pieces.Cook with Salt and water.
Dry roast together the chillies, coriander, jeera and mustard.

Dry roast together Coconut, onion and Garlic flakes.
Grind all these roasted ingredients with tamarind and turmeric.

Add this masala along with crushed Ambade to the boiled vegetables and boil. Add salt according to taste.

Heat Oil. Add mustard seeds and when splutters add onion and curry leaves and Garlic flakes.

Pour over the curry and keep it covered.