Heat oil in a pan or a kadai.

Add mustard seeds, black gram, asafoetida and curry leaves.

Add chopped vegetables and mix well.

Add the chilly powder and fry the above for five minutes.

Add the tamarind paste and pour three to four glasses of water (roughly 250ml).

Add salt and allow it to boil.

After boiling for 10-15 minutes, add a thickening agent like rice powder paste or Bengal gram paste.

Simmer for a few minutes before removing from the fire.

Add fried fenugreek powder followed by coriander leaves.

:- Serve with plain white rice and pappad or any curry.