Boil the veggies in 1 cup water for one whistle. Keep aside. Heat oil in a pan and temper with mustard seeds, cumin seeds, asafoetida and whole dry red chilies.
After it stops spluttering, add the onion, garlic and curry leaves. Stir fry till
light brown.
Add the chopped tomatoes. Cover and cook till it is mashed.
Now add all the dry spices. Combine everything well.
Add the boiled veggies,
Followed by the boiled rice, boiled dal, tamarind water,
Some more water and roasted cashew nuts. Cover and simmer on a medium flame for 2-3 minutes till it is slightly thick. Switch off the flame and drizzle some ghee.
Garnish with coriander leaves & serve along with papad, curd chilies and pickle.
