Tubers And Vegetable Dal Curry

• 1. White pumpkin(Ash Gourd), yellow pumpkin, cucumber, drumstick and brinjal can be used. Tubers like potatoes, radish can also be used for this curry.
• 2. Remove the stem of any one type of vegetable and cut it into pieces.
• 3. Boil 4 padis of water in a pot that can hold 6 padis and boil it.
• 4. Add toor dal or pigeon pea, ghee or oil and turmeric powder to this.
• 5. After the dal is cooked well, add the cut vegetables and cover with a lid. Fry separately in ghee or oil red chillies, coriander seeds, pepper, cumin seeds, fenugreek, cleaned sesame seeds, grated coconut.
• 1. Grind all these together smoothly by adding water in small quantities. Set aside in a vessel.
• 2. Dissolve tamarind in ¼ padi water, put this in a lead coated vessel remove the seeds from the tamarind and stir in the ground mixture. Keep this on fire and boil it.
• 3. After it boils well, pour the dal and vegetables into the tamarind water. Boil again and add water if the curry is less. Add salt.
• 4. Mix rice flour in pure water ? padi. Pour this in the curry and stir well. Otherwise the rice flour will form lumps. After it boils once, refer to recipe no. 22 seasoning method for seasoning.
• 10. Add asafoetida after dissolving in one-rupee coin size water. If this Curry is just 2 ½ padi, it will be tasty.

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