In a bowl, mix curd and gram flour with 4 teaspoons of water until smooth and lump-free.

Dissolve tamarind pulp in 3-4 teaspoons of warm water or soak tamarind in hot water and squeeze out the pulp.

Heat 1 teaspoon of oil in a pan over medium heat.

Add the chopped tomatoes and sauté until softened. Remove from pan and set aside.

Add the remaining vegetables (except drumstick) to the same pan and sauté for a few minutes. Remove from pan and set aside.

In a large vessel, combine 5 cups of water, sautéed vegetables, drumstick, and tomatoes.

Add turmeric powder and salt to the vegetable mixture. Bring to a boil and cook until vegetables are half-cooked (about 10 minutes).

Add the curd and gram flour mixture to the boiling vegetables. Mix well.

Stir in the tamarind water and combine thoroughly.

Reduce heat to medium and simmer until the vegetables are fully cooked.

In a separate tadka pan, heat 2 tablespoons of oil.

Once hot, reduce heat and add panch phoran masala. Allow the spices to become fragrant.

Add chopped garlic, dry red chilies, and curry leaves to the tadka pan.

Sauté until the garlic turns golden brown.

Add red chili powder to the tadka pan and immediately pour the tempering over the cooked vegetables.

Mix the tadka well with the vegetables and transfer to a serving bowl.

Serve Ambila hot with steamed rice and a dollop of ghee.