Directions

• Heat 4 cups of water in a large pan
• Once the water boils, add the tamarind, turmeric and the curry leaves
• Cut all the vegetables lengthwise as thick matchsticks to ensure quick cooking
• Next add the vegetables that take longer to cook like taro & beans
• Allow to cook covered for 3-5 minutes and then add the rest of the vegetables
• Add Asafoetida and turmeric and salt at this time
• As the vegetables are cooking, grind the cumin, cashew nuts, green chilies & coconut by adding just enough water to make it a fine paste
• Once the vegetables have cooked in about 5-7 minutes, add the coconut paste and mix well and if the gravy is too thick, and a little extra water is needed, please add this time
• Allow the vegetable gravy to come to a boil and switch off the flame.
• Add cut up curry leaves for garnish
• Warm coconut oil can be added at the end and mixed to give a nice aroma

* according to required spice level