Restaurants like to describe it as a hot, sweet, and sour dish but they seem to create it with a tomato base gravy which isnt really the traditional method of cooking this dish.
It should have a hot bite, a slight sweetness from jaggery or sugar, and a underlying sour tang from the vinegar, these three base ingredients combine creating the most tantalisingly sticky sauce. It is a really quick dish to prepare and is absolutely one to try with some plain plain rice or naan bread.
Traditionally it would also be cooked with local fish.
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