Ingredients

• 1 kg - chopped, mixed vegetables (beans, peas, carrots, corn and potatoes)
• 6 medium onions, chopped
• 80 gm - tamarind
• 1/2 tsp turmeric
• 10 red chillies
• 1 tbsp - coriander seeds
• 1 tsp - cumin seeds (jeera)
• 1 fresh coconut, grated
• 1 tsp - mustard seeds
• 1/3 cup - sunflower oil
• 1 tsp - chopped garlic
• 1 tsp - chopped ginger
• 15-20 curry leaves
• 1/4 cup - chopped coriander leaves
• Salt to taste

How to Make Mixed vegetables in tamarind gravy

• Soak tamarind in 3/4 cup of water for 30-45 mins.
• Heat tawa/griddle and dry roast the coconut for 5 mins.
• Add coriander seeds and red chillies. Roast for 2 mins.
• Add cumin and roast for another minute.
• Add a little water, grind the mixture to a paste.
• Heat oil in a non-stick frying pan.
• Add mustard seeds and when they splutter, add the ginger, garlic and curry leaves.
• Stir for a minute and then add the turmeric and onions.
• Cook for 20-25 mins. Add the ground coconut and spice paste.
• Cook for another 15 mins, adding a little water.
• Add the chopped vegetables and salt to taste.
• Cover and cook till the vegetables are half done.
• Squeeze and strain the tamarind water.
• Add it to the vegetables and cook until vegetables are done. Garnish with coriander leaves. Serve hot.