PREPARATION

1. Heat 3 tablespoons oil in a pan, add 70 grams okra in it and roast till it turns golden brown in color. Keep aside.

2. Heat 50 milliliters oil in a heavy pot, add 1 tablespoon fenugreek seeds, 1 tablespoon cumin and stir well.

3. Add 1 teaspoon ginger, 1 teaspoon green chili, 10 -12 curry leaves and saute for 1 - 2 minutes.

4. Then, add 1/2 teaspoon turmeric and stir well.

5. Now, add 80 grams gram flour and saute till fragrant.

6. Pour 880 milliliters water and mix it well.

7. Then, add 60 grams green beans, 160 grams eggplant, 80 grams carrot, 130 grams potatoes and mix it well.

8. Add 1/2 teaspoon red chili, 1 teaspoon salt and stir well.

9. Cover it with lid and cook for 5 minutes.

10. Add 500 milliliters water and mix it well.

11. Again cover it with lid and cook for 10 - 15 minutes.

12. Add the roasted okras, 90 grams tamarind pulp, 1 tablespoon jaggery in it and mix it well.

13. Serve hot with rice.