1 cup bottle guard pieces 2" size
1 bunch Coriander leaves and curry leaves
2 tomatoes (Chopped)
A small piece of Sweet Yam(Sliced)
A small piece of Radish (Sliced)
5 green chilis Chopped length wise
1 brinjal (cut long)
2 drum sticks (cut 3" long)
3 okra (Bendakayalu cut into half)
1/4 cup tamarind pulp
1 cup Amaranth (thota koora chopped)
50 gms jaggery(according to taste)
salt to taste
A pinch turmeric powder
1 tbsp oil
½ tsp fenugreek seeds
½ tsp mustard
2 red chilis (Halved)
a pinch of asafetida
2 tsp basin
Wash all the vegetables and keep them a side.
Heat oil in a thick bottomed pan and add the seasoning. When the mustard seeds splutters, put the vegetable pieces, turmeric and salt.Mix well and allow it to cook covered on a low flame for two minutes.
Then add a cup of water and cook them till soft.
Then add tamarind and pulp.Add water (2" above the vegetable pieces) and add jaggery.Mix well.
Allow it to cook for ten to fifteen minutes.
Then mix basin in a tbsp of water and add towards the end,bring it to boil.Remove from the heat.
Add coriander leaves,curry leaves.