bottle gourd, onion,eggplant,pumpkin,carrot,ladyfinger,drumsticks, green beans,tomato,red onion, chopped
1teaspoonturmeric powder
salt to taste
2teaspooncoriander powder
1teaspoonred chilly powder
4dried whole red chilly
2pinchesasafetida
2teaspoonmustard seeds
1teaspooncumin seeds
few sprigs curry leaves
4tablespoonsambhar masala powder
1/2cuptamarind pulp
1/4cupcoriander leaveschopped
6cupwater or as required
2tablespoonghee or oil
Instructions
Boil pigeon pea in two cups of water with a pinch of salt and turmeric powder in a cooker for one whistle.
Open the lid and add the vegetables and 4 cups of water, cook it on low flame until all the vegetables cooked.(app. 1/2 hour)
Now add tamarind pulp and cook for another 15 minutes. After that add sambhar masala, remaining salt according to taste and cook for 10 minutes.
Heat ghee or oil in a pan and add asafetida cumin and mustard seeds and dried whole red chilies. As they start crackling, add curry leaves, red chilly powder, coriander powder and turn off the heat.
Add this seasoning mixture to the boiling sambhar. Garnish with chopped coriander.
Serve with rice, vada or idli.
Notes
I prefer adding loads of vegetables in my sambhar, feel free to add or remove any vegetable of your choice.
Adjust the consistency of sambhar as per your desire.
Use spices and chilli as you like for your taste buds.
I use my own homemade sambhar powder, you may use store bought as well.