Ingredients:

• 3 – Potatoes
• 1 – Carrot
•

Method:

1. Soak cocum in 1/2 cup water for 20 minutes.
2. Chop potatoes into chunks, with skin intact. Scrape carrot and quarter lengthwise, then cut into 2 inch pieces.
3. Trim the ends of lady’s fingers, cut the drumsticks in 4 inch pieces, halve the brinjals, peel and chop yam into bite sized chunks, cut lotus roots in 1 inch pieces.
4. Chop 3 green chillies fine.
5. Boil potatoes, yam and lotus roots for 5-6 minutes in 2 cups water, till soft.
6. Clean and cut stubs of both beans chop to 2 inch pieces.
7. Heat oil, add cumin, fenugreek seeds, asafoetida, allow to splutter.
8. Add chopped green chilli, ginger, curry leaves, stir.
9. Add flour, stir vigorously, add a tsp of oil, add chilli and turmeric powders.
10. Add 6 cups warm water.
11. Stir till flour liquid is smooth and boil commences.
12. Add all vegetables, including potato, yam, lotus root water.
13. Simmer for 10 minutes.
14. Add sugar, salt, cocum with water, whole chillies, and tamarind water.
15. Boil till gravy is like dal thickness.
16. Garnish with mint and coriander.
17. Serve.

Recipe courtesy of Saucy