Ingredients:
• Yam – 200g
• Okra – 200g
• Spinach – 200g
• Pumpkin – 200g
• Brinjal – 200g
• Green chillies – 8-10
• Turmeric powder – 1 tsp
• Coriander leaves – 4 tbsp, chopped
• salt – to taste
• Jaggery – 2 tsp
• Tamarind – a small piece
• Rice flour – 1/2 cup
• gingili oil – 2 tbsp
• mustard – 1 tsp
• Fenugreek – 1/2 tsp
• Red Chillies – 2-3, broken into pieces
• Asafoetida – 1/2 tsp
• Curry leaves – a few
Method:
- Cut and combine all the vegetables with the slit green chillies in a large bowl.
- Add 4-5 cups of water and turmeric powder. Cook till the vegetables soften.
- Meanwhile, soak the tamarind in 1/2 cup of water and sieve the juice.
- When the vegetables are cooked, add salt, jaggery and tamarind juice.
- Simmer for 2-3 minutes.
- Mix the rice flour with some water to make a paste and add to the vegetables.
- Simmer until the rice flour cooks and the curry thickens.
- Remove from fire.
- Now, heat oil in a pan and splutter the mustard, fenugreek, red chillies, asafoetida and curry leaves.
- Add this to the curry and cover immediately.
- Serve with rice.