Remove the stem of the berries. Make two slits cross wise with out cutting the berries.
Finely chop onions.
Heat oil and splutter mustard, hing and methi seeds.
Add onions and garlic pods.
Sauté till golden brown.
Add the berries and sauté on low flame till they change colour.
This step reduces the bitter taste of the berries.
Add tamarind extract, sambhar powder, turmeric powder and salt.
Bring this to boil. Cover the pan with lid and reduce flame.
Allow it to cook until the garlic pods become soft.
Switch flame to high and bring the mixture to gravy consistency. The oil will start floating.
Switch off flame and transfer the gravy to a serving dish.
Serve along with steamed rice and appalam.
