Coconut-Tamarind Gravy
Preparation time: 15 minutes		Serves 4
Ingredients:
	2 cups coconut milk		1 cup tamarind pulp
	2 green chillies		1 tbsp. ginger-garlic paste
	½ tsp. mustard seeds		2 whole red chillies
	1 pinch of hing		Salt to taste
	2 tbsp. oil		1 tbsp. desiccated coconut
For preparing Coconut Milk:
Take 1 cup grated coconut, grind it into a very fine paste adding 2 cups of water.
Method:
Heat oil in a pan, add mustard seeds, whole red chillies and hing powder. When the mustard seeds crackle, add ginger-garlic paste and fry well. Now add salt and ½ cup water.  When the water boils, add coconut milk and tamarind pulp. Cook for another5-8 minutes. Serve hot. With this gravy there are 4 options: With Pumpkins: Heat oil in a pan, add mustard seeds, hing and whole red chillies.  When the seeds splutter and chopped pumpkin. Add salt when it is cooked. Then add coconut and tamarind gravy and cook for further 5 minutes. Serve hot with Parathas.
Options for Serving:
With Vada: Make small, round-shaped vadas from urad daal and fry. Now add these vadas in coconut-tamarind gravy. Garnish with coriander and serve.  Shredded Cabbage and carrot: Finely shred the cabbage and carrot into thin strips. Add this coconut-tamarind gravy and cook for 8-10 minutes.  Potato Stems: Boil and peel potatoes, heat oil in a pan. Add chopped ginger and green chillies. Now add mashed potatoes and fry for a while. Add to coconut-tamarind gravy. Serve hot with rice.