Vegetables in sweet & sour gravy or Theeyati pulusu

Ingredients:

Pumpkin (red)- 100 grams
Bottle gourd- 100 grams
Sweet potato-100 grams
Brinjal- 100 gram
Raw mango- 100 gma
Drumsticks- 2
Tamarind pulp- 3 tbsp
Sambar podi- 2 tbsp
Jaggery- 1.5 tbsp
Green chillies- 3-4 slit
Curry leaves- 8 to 10
Coriander leaves- for garnishing
Oil- 2 tbsp
Salt to taste

The Powder:

Split black gram- 1 tbsp
Bengal gram- 2 tbsp
Sesame seeds- 1 tbsp

The Tempering:

Musterd seeds- 1 tsp
Fenugreek seeds- 1 tsp
Asafoetida- 1/2 tsp

Procedure:

1-Cut all vegetables into large pieces
2- For powder, dry roast the grams and sesame seeds until brown and and grind into fine powder.
3- Mix the powde, tamarind pulp, samabar powder and jaggery in 1.5 cups of water to make thin smooth gravy.
4-in a wok, heat oil for tempering. Pop musterd seeds and then add fenugreek seeds. Lower tha flame and add the asafoetida.
5- Add the chopped vegetables and allow to simmer, adding enough water to cover the vegetables.
6- When the vegetables are done, add prepared gravy, green chillies and salt and cookfor 4-5 minutes.
7- Fianlly, garnish with curry leaves and coriander leaves just as you switch off flame.

Note:
Serve with steamed rice