Mogay curry

1. Wash and cut into small cubes 1 mogay. Keep aside.
2. Grind 2 red kashmiri chillies/4 red bedgi chillies, 5 peppercorns, 1 tsp cumin, 1/4 tsp tumeric powder, 1 medium onion, 4 flakes of garlic with skin and 1 marble size ball of tamarind. Add little to grind to a fine paste.
3. In a pan add the masala, 1 cup of water, cubes of mogay, 1/2 sliced onion, 1 tbsp jaggery and salt. Mix and bring the gravy to boil. Reduce the flame to medium low and cook till the mogay is tender but firm.
4. For the seasoning - heat 3 tsp oil in small pan, add 1/2 tsp mustard, 3 crushed cloves garlic with skin. Pour this seasoning into the curry. Cover the pan immediately to retain the fragrance of the seasoning.