Cut all vegetables
Make a loose paste of chilli powder, turmeric powder and coriander powder
Cook the pigeon pea in a pressure cooker along with slit green chili
When it ready add vegetables ( without lady's finger and tomato )
After half cooked add lady's finger and tomato and cook
Add tamarind pulp and salt. Then mix well
Add loose paste and asafoetida
Allow it to boil nicely
Splutter mustard seeds in coconut oil, ads curry leaves and dry red cilly
Pour this to boiling Sambar