Follow these steps for perfect results
Mustard seeds
Mangalorean cucumber
cut into small chunks
Green Chillies
slit
Carrot
chopped
Bottle gourd
cut into small chunks
Tomato
diced
Drumstick
cut into 2 inch pieces
Salt
to taste
Cumin seeds
Pumpkin
cut into small chunks
Dry Red Chilli
broken
Turmeric powder
a pinch
Coriander Leaves
chopped
Garlic
crushed
Curry leaves
Shallots
Sambar Powder
adjustable
Green beans
chopped
Methi Leaves
a pinch
Sunflower Oil
Tamarind
extract the juice in 1 cup water
Jaggery
Asafoetida
Heat oil in a heavy-bottomed pan over medium heat.
Add mustard seeds, cumin seeds, and fenugreek seeds.
Cook for about 10 seconds.
Add asafoetida, dry red chili, and curry leaves.
Sizzle for another 15 seconds.
Add shallots, green chilies, and garlic and sauté for a minute.
Add tomato pieces and a little salt.
Cook until the tomatoes become mushy.
Once the tomatoes turn soft, add sambar powder and mix well.
Sauté for 2 minutes.
Add the mixed vegetables (drumsticks, pumpkin, bottle gourd, mangalore cucumber, carrot, and beans), tamarind pulp, 2 cups of water, jaggery, and mix well.
Close the lid of the pressure cooker and cook for 2 whistles.
Turn off the heat and open the lid once the pressure subsides.
Give it a mix, garnish with coriander and serve hot.
Expert advice for the best results
Adjust the amount of tamarind and jaggery to suit your taste.
Ensure vegetables are uniformly sized for even cooking.
Everything you need to know before you start
15 mins
Can be made 1-2 days in advance.
Serve in a bowl, garnished with fresh coriander leaves.
Serve with steamed rice and a dollop of ghee.
Accompanied by a side of papadums or South Indian pickle.
Acidity cuts through the richness.
Cools the palate.
Discover the story behind this recipe
A staple in Andhra cuisine, often prepared during festivals and special occasions.
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