Ingredients :
Split red gram 50gm
Split bengal gram 5gm
Water for gram 1 litre
Red chillies 5gm
Fenugreek a pinch
Cumin a large pinch
Tamarind 20 gm
Water for tamarind 120ml
Coriander 5gm
Turmeric a pinch
Oil 10ml
Asafoetida a large pinc
Curry leaves a sprig
Mustard seeds a pinch
Onion(small) 30gm
Pumkin depend on sweetness
Drumsticks 30gm
Onions(small) 30gm
Brinjal 30gm
Ladies fingers 30gm
Tomatoes 30gm
Coriander leaves a sprig
Coconut 30gm
salt to taste

Method :
Roast coriander seeds, fenugreek, cumin, red chillies, bengal gram and black gram.
Grate coconut. Roast and grind to a fine paste with the roasted masala.
Clean and wash red gram. Boil till soft.
Add cut and prepared vegetables and spice; simmer.
When vegetables are cooked, add tamarind pulp.
Bring to boil and remove.
Temper with mustard seeds, chopped onions, curry leaves and asafoetida. Sprinkle chopped coriander leaves.