Toor Dal 1 cup
Bottle Gourd 1/2 of small one
Small Brinjals 4
Drumsticks 5 ( 4 inch long)
Green Chiles 2
Tamarind 1 1/2 inch sized ball
Jaggery (grated 1 tbsp
Salt to taste
Fenugreek Seeds 1/2 tsp
Urad Dal 1 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Asafoetida a big pinch
Curry Leaves 8
Ghee 1 tsp
Method of preparation:
Wash and pressure cook toor dal in 2 cups of water for 3 whistles.
Wash, peel and chop bottle gourd into small cubes.
Wash, remove stems and cut brinjals into big chunks.
Wash, pat dry, remove ends and chop okra into 2 inch long pieces.
Peel and dice the onion.
Peel some of the hard skin from the drumsticks.
Soak tamarind in a cup of water and extract all the pulp.
Mix rice flour in water without any lumps and keep aside.
Heat ghee in a pot, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped bottle gourd, brinjals, okra, drumsticks, onion, tamarind pulp, jaggery, turmeric powder, green chiles and salt.
Pour water until all the vegetables are soaked.
Boil on low flame until all the vegetables are thoroughly cooked.
Finally add the diluted rice flour and boil for 2 more minutes.
When ready serve a scoop of vegetable stew with a tbsp of cooked toor dal and a tsp of ghee.
Notes: Make sure all the vegetables are cooked soft but not mushy.