Veg Ghassi

Wash the vegetables and curry leaves. Peel the potato, carrot and pumpkin, then cut them into similar-sized cubes. Trim and chop the beans, peel the garlic, roughly chop the onion, and remove the stalks from the dry red chillies.

Curry leavesPotatoCarrotYellow PumpkinBeansDry Red Chilli

Add the potato, carrot, beans, 300 ml water and salt to a kadai. Cover and cook on medium flame for 8 minutes, until the vegetables start to soften. Add the pumpkin and cook for 6 to 8 minutes, until all the vegetables are tender but hold their shape.

WaterSalt

Add oil, coriander seeds, cumin, peppercorns, fenugreek seeds and dry red chillies to a small kadai. Roast on low flame for 3 minutes, until the seeds darken slightly and the chillies become crisp. Cool the mixture for 5 minutes.

OilCoriander SeedsCuminBlack PeppercornsFenugreek Seeds

Grind the roasted spices with the grated coconut, onion, garlic, tamarind and 180 ml water. Grind until the paste is smooth and thick.

Coconut (Grated)OnionGarlicTamarindWater

Add the coconut paste, jaggery, salt and 100 ml water to the cooked vegetables. Mix gently and simmer on medium flame for 8 to 10 minutes, until the raw coconut smell goes and the gravy thickens.

JaggerySaltWater

Add oil and mustard seeds to a small kadai. Heat on medium flame for 1 minute, until the mustard seeds crackle. Add the urad dal and fry for 1 minute until light golden, then add the curry leaves, asafoetida and turmeric and fry for 15 seconds.

OilMustard SeedsUrad Dal (split)AsafoetidaTurmeric Powder

Pour the tempering over the ghassi and mix gently. Simmer on low flame for 2 minutes, until the gravy coats the vegetables.

Switch off the flame and rest the ghassi for 5 minutes. Serve hot with rice, chapati or bread.