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.

Let it 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.

Add sambar powder and mix well.

Sauté for 2 minutes.

Add 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.