Preparation Method

• Pressure cook toor dhal.
• Soak the tamarind and extract to a watery consistency.
• Cook the yam and sweet potatoes.
• Peel the skin and chop it to big chunks.
• Chop the other vegetables.
• Heat a pan with a tablespoon of Idhayam sesame oil.
• Toss brinjal and ladies finger.
• Heat the tamarind extract.
• Add the chopped vegetables, peas and allow it to cook in the tamarind extract.
• Add salt, jaggery, sambar powder and the toor dhal.
• When the gravy thickens remove from fire.
• Heat a pan with rest of the Idhayam sesame oil. Toss green chillies and add it to the gravy.
• Garnish with curry leaves and coriander leaves.