Chintakaya Pulusu/tender tamarind soup

To make this pulusu we need to have raw and tender tamarind. They are available from September to November every year. They are seasonal. They are vary sour in taste and we can make chutney with the fresh ones. 
The main ingredient  of this pulusu is chintakayalu. But once this recipe is made we don't find any residue of the raw tamarinds, but we get the taste. Making of this pulusu is very easy. This can be consumed only with rice.

Ingredients:

Chintakayalu (raw tamarind) - 200grms
Brinjal - 4
Tomato - 2
Bottle Gourd - 5 inches
Salt - to taste
Turmeric Powder - 1tsp

To ground:

Rice -1 tbsp (soak it for one hour)
Mustard Seeds - 1/2 tbsp
Til - 1 tsp
Red Chilli Powder - 1tbsp (or we can use red chillies also, if using red chillies use 5 or 6)

To Temper:

Mustard Seeds-1tsp
Cumin Seeds - 1 tsp
Red chillies - 1 (make three pieces of it)
Oil - 1tbsp
Curry Leaves-5 or 6
Heat oil in a kadai add all the ingredients and allow them to crackle. Once they splutter add curry leaves. 

Procedure:

Boil chintakayalu till they are soft. Let them cool. 
Cut brinjals into big pieces, make four parts of tomatoes. 
Cut big cubes of bottle gourd and pressure cook them. 
Squeeze out the chintakayalu juice. 
Put all the vegetables to the chintakaya juice. Add salt, turmeric powder. 
Let them boil till they are cooked.
Meanwhile make a paste of the ingredients under 'To Ground' by adding water. 

Once all the vegetables cooked add this paste to the above pulusu. Allow it to boil for 5 more minutes.
While the pulusu is boiling add asafoetida. And add the popu.
Serve hot with rice.