Pressure cook the averekalu with salt and water

In a kadai, dry roast the coriander seeds, cumin seeds, khus-khus, red chilies, cinnamon, cloves. Remove from flame. Cool and powder the spices. Set aside

Grind the chopped onions, tamarind piece /paste, grated ginger and coconut to a smooth paste

In a pot or the pressure pan, on a medium flame, add the cooked averekalu with it stock, ground spice powder and the ground masala well and bring it to a boil.

Lower the flame and cook for another 10 to 15 min, stirring occasionally. check for salt.. add more if needed ad remove from flame.

In a small kadai, heat the oil, add the mustard seeds and when it starts to splutter add the curry leaves and the crushed garlic (optional) and stir fry the garlic until it turns medium brown. Remove from flame and add to the curry/huli.

Serve hot with rice, wheat or rice roti, ragi muddhe.