Ingredients vegetarian 4 servings

• 1 cup mixed vegetables (Red pumpkin, peanuts, beans, carrot, etc)
• 2 tsp Vegetable Oil
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds(Jeera)
• 2 tsp Channa dal
• 2 tsp Urad dal
• 3-4 Red Chilles
• a pinch of hing (Asafoetida)
• 1/2 tsp Black pepper corns
• 1/2 Dry or Fresh Coconut
• 1 sprig of Curry leaves
• Salt to taste
• 1 tbsp Tamarind extract
• 1/2 cup Boiled Toor dal
• 2 cups Water

Directions

1. Dice all the vegetables into same size about 1/2 inch.
2. Heat 1 tsp of Oil in a pan. Add Cumin seeds, hing, channa dal, urad dal, pepper corns & red chilles. Fry untill the dals turn light brown.
3. Add Coconut, mix well & turn off the heat. Keep aside for 2 mins. Allow the mixture to completely cool. Grind to a paste with little water.
4. Heat remaining Oil & add Mustard seeds. When they crackle, add Curry leaves & all the Vegetables along with Peanuts. Fry for min & add water. Boil till all the vegetables are soft.
5. Now add tamarind extract & the ground paste. Mix well & boil for 4-5 mins.
6. Add salt & boiled toor dal. Mix well. Serve hot with papad & plain rice.
7. NOTE: Peanuts are optional. Thickness of the gravy can be adjusted according to your requirement. Usually it is not too thick or thin.

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