1. Carrot - 1
2. Pumpkin - small piece
3. Lady's finger - 6-7 nos.
4. Potato - 1 medium
5. Brinjal - 2 small
6. Onion - 1
7. Tomato - 1
8. Drumsticks - 1
9. Coriander leaves/Cilantro - little for garnishing
1. Coconut - 1/2 cup
2. Coriander powder - 1 teaspoon
3. Sambar powder (any brand) - 1 tablespoon
4. Garlic - 2 cloves
5. Asafoetida/hing - pinch
6. Pepper - 10-15 corns
7. Red chilli powder - 1 teaspoon
8. Cumin seeds/Jeera - 1/2 teaspoon
1. Oil - 1 tablespoon
2. Mustard seeds - 1/2 teaspoon
3. Fenugreek seeds - 10 nos.
4. Curry leaves - few
1. Toor dal - 1/2 cup
2. Turmeric powder - 1/4 teaspoon
3. Tamarind - 1 small lemon sized piece
4. Salt to taste
1. Pressure cook toor dal for 4-5 whistles by adding enough water and turmeric powder and keep it aside.
2. In a large saucepan, add a teaspoon of oil and fry the vegetables for 5 minutes. Then add cooked dal and salt to taste. Cook the vegetables covered on medium flame.
3. In a large pan, dry roast the coconut until they turn dark brown. Dry roasting on medium flame with continuous stirring.
4. Reduce the heat to low and add cumin seeds, peppercorns and garlic cloves. Fry for a minute.
5. Add asafoetida, coriander powder, red chilli powder and sambar powder and turn off the heat.
6. Allow the coconut mixture to cool and grind into fine paste by adding little water.
7. Add the coconut paste to boiling vegetables.
8. Meanwhile extract the tamarind pulp. Add the tamarind pulp to saucepan once the vegetables are well cooked. Boil for 2-3 more minutes and turn off the heat.
9. For tempering, heat 2 teaspoon of oil in a small pan and splutter mustard seeds. Add fenugreek seeds and curry leaves and add the tempering to sambar.
10. Garnish with coriander leaves.
1. If you are short of time, you add the vegetables and coconut paste to toor dal and pressure cook for 1 whistles.