Ingredients:

• Yellow Pumpkin – a few cubes
• 100 g – peas
• 2 – big Carrots
• 10 – flat beans
• 2 – Drumsticks
• Curry leaves – a few
• Coriander – a few sprigs
• Salt to taste
• 1 Lemon sized ball – Tamarind (soaked in 2 to 3 cups of water)
• Turmeric powder – a pinch
• For the paste:
• 4 – Red Chillies
• 2 tbsp – Channa dal
• 1 tbsp – Toor Dal
• 2 tsp – sesame seeds
• 3 tbsp – Coconut grated

Method:

1. Roast all the ingredients for the paste except the coconut to a light brown colour and grind to a semi-solid consistency, adding the coconut along with required amount of water.
2. Boil all the veggies in the tamarind water with salt, turmeric powder and curry leaves.
3. When the veggies are fully cooked, add the ground paste and let it boil for 4-5 mins till the raw smell disappears.
4. Garnish with coriander.

Recipe courtesy of Subashini Karthik