Ingredients vegetarian 4 servings

• 50 gms corriander seeds
• 1 cup grated coconut
• 12-15 Red chillies
• 2 tbsp Toor Dal
• Tamarind(1 lemon size)
• Mustard,curry leaves for seasoning
• A pinch of Hing
• Crystal salt according to taste
• 5-6 tpsp of Gingely Oil
• A small bit of jaggery
• Water
• 2-Brinjals
• 2-Potatos
• 1-Plantain(Valakkai)
• 1 piece of white Pumpkin
• 1-Drumstick
• 2-Carrots(medium size)

Directions

1. First dissolve tamarind in 1 cup of water.
2. Heat a kadai and pout 3 tpbs oil in it.
3. Once the Oil heas up roast red chillies,toor dal,hing to golden brown color. Keep it Separately.
4. Now roast the grated coconut and allow the mixture to cool.
5. Cut all the vegatables length wise(medium size)
6. After cutting the vegetables half-boil all of them.
7. Grind all the roasted mixture to a fine paste.
8. In the Kadai add 1 tpbs of oil and add mustard seeds allow it to splutter.
9. Add the tamarind water,half boiled vegetables,hing,grinded paste,salt,jaggery and requried water.
10. Close the Kadai and allow the mixture to boil for 15 mins stirring when necessary.
11. See to that it in semi-solid taste for better taste.
12. Now add curry leaves and sevre hot with rice and Ghee.

Note: It goes very well along with any fried pappads.Gingely oil and Crysalt is used to give better taste to the dish.

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