Ingredients:

Vegetables like brinjal,yellow cucumber,bottlegaurd okra,arbi, drumsticks,tomatoes cut into 1 1/2 to 2 pieces each 50-100gms.
3 medium sliced onions
8 to 10 green chillies
1 tsp methi seeds
1 tsp jeera seeds
3 red chllies broken into pieces
3 tbsp thick tamarind paste
150 gms cooked toover dal
1/4 tsp hing
Salt
5 tbsp oil
15 curry leaves
2 tbsp dhania powder
1 tsp mustard seeds
1/2 tsp haldi
1 tsp urad dal
3 tsp red chilli powder
2 tbsp powdered jaggery
2 tbsp chopped corianderleaves

Method:

1. Heat oil and add hing, mustard seeds, jeera, red chillies, methi seeds and curry leave. Fry till dal turn light brown and mustard crackles.
2. Add haldi,onions amd green chillies. Fry till the onion turns soft, add all the vegetables, dhania powder, red chilli powder and little water (about 300 ml).
3. Cover and let it cook for 4-5mins. Stir once after 3mins.
4. Remove lid and add salt. Mix well.
5. Mix tamarind paste and dal paste in 1 lit of water. Add this over the vegetables.
6. Let it simmer till all the vegetables become tender.
7. Sprinkle jaggery and coriander leaves. Mix well and remove.
8. This is a traditional recipe in Andhra and served in large gatherings like weddings/other family functions with steamed rice.

Tip:

Simple toover dal mash with salt is served separately along with dappalam without adding to the vegetables.