n a sauce pan cook sorakaya pieces with little salt and water until tender.

In a pan heat oil, add green chillies, curry leaves and garlic. When chillies change color, add rest of the ingredients and mix well.

Remove from heat and let cool.

To this mixture add ½ of the cooked sorakaya pieces and make a fine paste. Add some water if required.

Transfer to a serving dish, add remaining sorakaya pieces and mix well. Taste the chutney and add more tamarind paste if you want it more tangy. If you used whole tamarind you can add some lime juice.

Garnish with cilantro and serve with hot rice or idli or dosa.