Naaranga curry

This is another recipe from my favourite vegetarian food ustaad, my Padma teacher whom I fondly call Puthri chechy.

Lime/Cherunaranga: 3 cubed (make sure u take off the seeds, otherwise the curry will turn bitter)
Green Chillies: 5 sliced in rounds
Chilly Powder: 1.5 tbsp
Fenugreek Powder: 1/4 tsp
Salt: as needed
Tamarind: gooseberry sized soaked in water
Sugar or jaggery: 1-2 tsp

To Temper:
Coconut Oil: 1 tsp
Curry Leaves: 2 sprigs
Mustard: 1 tsp
Dried Red Chilly:1
Small Onion: 1 sliced

Soak tamarind in water, atleast 2 cups water.
Mix in the green chillies, cubed small lime, chilly powder, salt.
Let it come to a boil.
let it simmer for sometime.
Add the fenugreek powder
When the gravy thickens, add the sugar or jaggerry and let it boil for a few more minutes.
Take off fire.
Heat oil in a kadai, splutter mustard, dried red chilly, onion and curry leaves and pour over the curry.
Serve with Rice and curries.

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