Ingredients:

• 4 cups – mixed vegetables into small pieces (French beans, raw banana, yellow and white pumpkins, snake gourd)
• 1 cup – fresh Coconut scraped
• 2 stalks – Curry leaves
• 1/2 cup – Bengal Gram (channa dal) soaked overnight
• 6 – whole Red Chillies
• 1 tsp – each Urad Dal and Bengal Gram (channa dal)
• 2 tsp – Rice
• 2 tsp – sesame seeds
• 1/2 tsp – Mustard Seeds
• 2 tsp – Coriander seed powder
• 1/2 tsp – Turmeric powder
• 2 – 3 pinches – Asafoetida
• 2 – long pieces Tamarind
• 1/4 cup – Jaggery
• salt
• 3 tbsp – oil

Method:

1. Heat a little oil in a heavy pan, add chillies, rice, sesame, both dry dals and coconut. Fry lightly.
2. Add coriander powder, turmeric and asafetida and grind to a paste.
3. Boil soaked gram till soft, and drain it.
4. Save a cup of liquid, which can be used to grind gram to a paste.
5. Boil the vegetable in enough water to become soft.
6. Add gram paste and masala paste, mix and simmer.
7. Heat oil, add mustard seeds and curry leaves and allow to splutter.
8. Add to the vegetable mixture.
9. Serve hot with rice and chapattis.

Recipe courtesy of Saroj Kering