Recipe can be found @ Zesty South Indian Kitchen
What you need
Potato: ¼ cup (chopped into 1 ½- 2 inch pieces)
Carrot: ½ cup (chopped into 1 ½ - 2 inch pieces)
Cucumber: ¾ cup (chopped into 1 ½- 2 inch pieces)
Raw banana: 1 ½ cup (chopped into 1 ½- 2 inch pieces)
Eggplant: 1 ½ cup (chopped into 1 ½- 2 inch pieces)
Beans: ½ cup (I used French beans)
Turmeric powder: ¼ teaspoon
Salt: ½ teaspoon or to taste
Water: 1 ½ cup
Coconut: ½ cup
Cumin seeds: ½ teaspoon
Green chili: 1 no (I used Serrano pepper)
Tamarind: small golf size ball
Coconut oil: 1 tablespoon
Curry leaves: 1 sprig
How I made
Wash and peel the skin of banana, potato, carrot and cucumber and cut into 1 ½ -2 inches pieces and set aside. Cut the eggplant into 1 ½ -2 inch pieces and set aside
Extract juice from the tamarind by heating tamarind with 1/8 cup water for 15 seconds on microwave at high. Strain and set aside the juice.
Cook the vegetables with turmeric and salt with 1 1/3 cup of water until it gets cooked well it takes about 25 minutes. Add tamarind juice to the vegetables and cook for another 2 minutes.
In the mean time grind coconut with green chili and cumin seeds with ¼ cup of water. Add this ground paste to the cooked vegetables and cook for 1 minute.
To this add curry leaves and coconut oil and mix again once again and switch off the flame.
Enjoy with rice and sambar.