Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         turnip
     1/2  pound         pumpkin
     1/2  pound         potato
     1/2  pound         eggplant
     1/4  pound         carrot
     1/2  pound         tomato
   1      bunch         fenugreek leaves
     1/4  pound         onion
   4      ounces        oil
   1      ounce         ginger
   4      pieces        garlic
                        salt and red chillie powder to taste
     1/2  teaspoon      turmeric
   1      teaspoon      coriander powder
   1      teaspoon      cumin powder
   6                    green chillies
   1      cup           tamarind water*
     1/2  teaspoon      black pepper -- ground
                        yoghurt beaten with water - enough to
                        -- make lots of gravy

Preparation:

*(soak a walnut-sized piece of tamarind in water for 10 min, drain, use the water and discard the tamarind) Wash, peel and cut the vegetables. Boil all the vegetables (except onion and garlic) until tender, and keep them aside. Cut the onion and garlic, and brown them in oil. Then add red chillies, coriander, turmeric, ginger, cumin, black pepper, and green chillies, and fry them. Add the yoghurt and vegetables, and heat them all together. Add one cup of tamarind water, and cook over a light flame for about ten minutes, until the vegetables "melt" into a gravy. Add water or yoghurt as needed to make a good amount of gravy.