Ingredients
| Quantity | Measure | Ingredients | Description |
| 24 | units | Allu Leaves | Take stems only. Leaves may be cooked separately. |
| 8 | Nos | Chillies, Red Dry | For Grinding |
| 2 | Tablespoon | Cooking Oil | For seasoning |
| 6 | Flakes | Garlic | For Grinding |
| A | Little | Jaggery | or sugar |
| 1 | Teaspoon | Mustard Seed | For seasoning |
| 1 | Nos | Onion | For Grinding |
| 6 | Nos | Pepper Corns | For Grinding |
| A | Little | Salt | to taste |
| 1 | Ball | Tamarind | For Grinding |
| 1 | units | Turmeric/Haldi | For Grinding |
Method
Remove the fibers from the Allu stems, and cut them into small round pieces.
Grind all the masala. In 2 tea cups of water boil the Allu stems. Add the masala and add a little Jaggery if you like it sweet.
Seasoning: In 2 spoons of cooking oil, fry mustard. Then add the cooked vegetables and simmer for ten minutes.
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