Ingredients:
Pumpkin – 200 gms
Bottle Gourd – 200 gms
Brinjals – 200 gms
Sweet Potatoes – 200 gms
Turmeric Powder – 2 tsp
Red Chilli Powder – 2 tsp
Drumsticks – 3 to 4, cut into 2 inch pieces
Tamarind Pulp – 1 to 2 cups
Oil – 1 tblsp
Dry Roast and Ground Together:
Chana Dal – 4 tblsp
Coriander Seeds – 2 tsp
Rice – 2 tsp
Fenugreek Seeds – 1 tsp
Dry Red Chillies – 5 to 6, broken
Mustard Seeds – 1/2 tsp
Asafoetida – 1/4 tsp
For the Seasoning:
Urad Dal – 2 tsp
Cumin Seeds – 1 tsp
Mustard Seeds – 2 tsp
Curry Leaves – 10 to 12
Asafoetida – 1/4 tsp
Method:
1. Peel and cut the pumpkins, bottle gourds, brinjals and sweet potatoes into cubes.
2. Cook on a low to medium heat with 3 cups of water, salt, turmeric powder and red chilli powder.
3. Boil the drumsticks with salt separately and then squeeze and scrape out the pulp.
4. When all the vegetables are cooked, mash them together.
5. Add the dry roasted ingredients to the vegetables.
6. Add tamarind pulp and simmer on low heat for 5 minutes.
7. Heat oil in a pan and fry the seasoning ingredients till dal turns dark brown.
8. Pour over the vegetables and cover with a lid.
9. After 45 seconds, remove the lid and mix well.
10. Serve hot with rice or roti.
