Start with prepping the vegetable and soaking the tamarind. Soak the tamaring in about 1/2 cup warm water. Wash the colocasia well to remove any dirt. Then peel and wash the colocasia again. Cut them into approximately 1” pieces.

Rub the tamarind with your fingers and extract the tamarind pulp/ juice.

Heat the coconut oil in a pot and add the mustard seeds. When they splutter, add the curry leaves and asafoetida and stir a couple of times. Do not let the asafoetida burn. Immediately after, add the colocasia pieces and tamarind extract. Mix in the turmeric powder.

Let everything come to a boil. Then turn down the heat and let the vegetable simmer till it is cooked. Add a little more water if necessary to cook the vegetable. Whe done, the vegetable should be well cooked and moist with no water remaining in the pot.

In the meanwhile, dry roast the ingredients for the spice powder. Put the rice and lentils in a small pan or wok and pan roast them over medium heat till they turn golden brown. Add the fenugreek seeds and chillies and stir a couple f times. Take the pan off the fire. Let the roasted spices cool. Then grind to a fine powder.

Once the vegetable is cooked and dry, add the spice powder and mix well without breaking up or mushing the vegetable. If not tempering he dish, then finish off with a drizzle of coconut oil. Serve warm.