Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      medium        potatoes
   1                    carrot
  10                    lady fingers small and healthy
  10                    cluster beans -- (gavar)
  10                    french beans
   3      small         brinjals
   1      thick slice   yam -- (suran)
   1      tablespoon    coriander leaves finely chopped
   1      teaspoon      mint leaves finely chopped
   1      teaspoon      ginger grated
   6                    green chiles
   1      stalk         curry leaves
   1      tablespoon    tamarind water
   6                    cocum pieces dried
   1      teaspoon      fenugreek seeds
   1      teaspoon      cumin seeds
   1 1/2  tablespoons    -- ¥
   1      gram          or wheat flour
     1/2  teaspoon      red chile powder
     1/2  teaspoon      turmeric powder
   4      pinches       asafetida
                        salt to taste
   1 1/2  teaspoons     sugar
   2      tablespoons   oil

Preparation:

Soak cocum in 1/2 cup water for 20 minutes. Scrub and wash potatoes. Chop into chunks, skin intact. Scrape carrot quarter lengthwise, cut into 2 inch pieces. Trim very little of ladyfinger ends, halve brinjals. Peel and chop yam into chunks. Chop 3 green chiles fine. Boil potatoes and yam covered, for 5-6 minutes in 2 cups water. Clean and cut stubs of both beans chop to 2" pieces if too long. Heat oil, add cumin and fenugreek seeds, asafetida, allow to splutter. Add chopped green chile, ginger, curry leaves, stir. Add flour, stir vigorously, add a tsp. of oil if required. When aroma exudes, add chile and turmeric powders. Add 6 cups warm water. Stir till flour liquid is smooth and boil commences. Add all vegetables, including potato yam water. Simmer for 10 minutes. Add sugar, salt, cocum with water, whole chiles, and tamarind water. Boil till gravy is like dal thickness. Garnish with mint and coriander. Serve hot with rice.