Ingredients:

• 2 cups – chopped, mixed vegetables (potatoes, carrots, beans, etc.)
• 1/2 bunch – fresh dill leaves (sabsige soppu)
• 1/2 cup – Peanuts
• 2 tbsp – Toor Dal
• 1 tsp – Urad Dal
• 12 to 14 – Black Peppercorns
• 2 – dry red chillies, low spiced
• 1 to 2 tbsp – fresh/frozen grated Coconut
• 3 to 4 strands – Cilantro
• a pinch – Haldi
• a generous pinch – Hing
• 1 to 2 tsp – Mustard Seeds
• 1 tsp – Jaggery
• 1 to 2 tsp – ghee/clarified Butter
• 4 to 5 – Curry leaves
• salt as per taste

Method:

1. Combine the vegetables, dill leaves, toor dal and the peanuts in a vessel. Keep some peanuts aside for seasoning.
2. Add enough water and pressure cook the vegetable mixture until cooked.
3. Dry roast the urad dal, pepper corns, and red chillies and powder them in a blender.
4. Add coconut, cilantro, 1/2 tsp mustard seeds, hing, haldi and grind to a smooth paste.
5. Add the masala paste to the cooked vegetables and boil well.
6. Add water to get the required consistency.
7. Add salt and jaggery and boil for a couple more minutes.
8. Heat ghee and temper mustard seeds, remaining peanuts, and curry leaves.
9. Serve hot with rice.