2 medium sized Potatoes (1 inch pieces)
6-8 florets Cauliflower
2 medium bundle Carrots (1 inch pieces)
100 gms Red pumpkin (bhopla) (1 inch pieces)
8-10 Broad beans (papdi) (1 inch pieces)
2 tsps Gram flour (besan)
Salt to taste
1/2 tsp Turmeric powder
2 cups Coconut milk
3 tbsps Oil
1/2 tsp Mustard seeds
1 tsp Cumin seeds
1 tsp Split black gram (dhuli urad dal)
2-3 Whole dry red chillies (broken)
8-10 Curry leaves
8-10 cloves Garlic (crushed lightly)
2 tsps Tamarind pulp
1.Take gram flour in a bowl and add salt and turmeric powder and mix well. Add coconut milk and mix till smooth. Add half a cup of water and mix well.
2.Heat oil in a kadai. Add mustard seeds and when they crackle, add cumin seeds, split black gram and sauté till they begin to change colour.
3.Add broken dry red chillies, curry leaves and garlic and sauté for a minute.Add potatoes, cauliflower, carrots, pumpkin and mix well.
4.Add salt and cook on high heat for three to four minutes. Add half a cup of water and cook.Add the gram flour mixture and stir. Cook till thickens.
5.Add broad beans and continue to cook for three to four minutes.Add tamarind pulp and mix. Simmer for a minute.Serve hot with rice.