3 potatoes, 1 carrot,
10 lady fingers,
10 cluster beans (gavar), 10 french beans, few grean peas, 2 tindas,
3 small brinjals (baingan), 1 thick slice yam (suran),
1 stick of lotus roots (bhee), 2-3 drumsticks (singi)
1 tbsp. coriander leaves finely chopped
1 tsp. mint leaves finely chopped
1 tsp. ginger grated, 5-6 green chillies
1 stalk curry leaves, 2 tbsp. tamarind water
5-6 cocum pieces dried
1 tsp. fenugreek seeds (methi dana), 1 tsp. cumin seeds (jeera)
3  tbsp. gram flour (besan)
1 tsp. red chilli powder, 1/2 tsp. turmeric powder (haldi)
3-4 pinches asafoetida (hing)
1 1/2 tsp. sugar
2 tbsp. oil
Salt to taste

Soak cocum in 1/2 cup water for 20 minutes. Chop potatoes into chunks, skin intact. Scrape carrot quarter lengthwise, cut into 2 inch pieces. Trim the ends of ladyfinger, cut the drumsticks in 4 inch pieces, halve the brinjals, peel and chop yam into bite sized chunks, cut lotus roots in 1 inch pieces. Chop 3 green chillies fine. Boil potatoes, yam and lotus roots covered, for 5-6 minutes in 2 cups water, till soft. Clean and cut stubs of both beans chop to 2" pieces if too long.

Heat oil, add cumin & fenugreek seeds, asafoetida, allow to splutter. Add chopped green chilli, ginger, curry leaves, stir. Add flour, stir vigorously, add a tsp. of oil if required. When aroma exudes, add chilli and turmeric powders. Add 6 cups warm water. Stir till flour liquid is smooth and boil commences. Add all vegetables, including potato, yam, lotus root water. Simmer for 10 minutes. Add sugar, salt, cocum with water, whole chillies, and tamarind water. Boil till gravy is like dal thickness. Garnish with mint and coriander. Serve hot with rice.

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