A harvest festival special
Par-boil vegetables and keep aside.
Soak the tamarind in 2 cups of hot water and strain.
Add the diced tomatoes, sambar powder, asafoetida and salt to the tamarind water and boil for about five minutes.
Roast the ingredients for the masala separately and grind to a fine paste with grated coconut in a blender.
Add the parboiled vegetables and the ground masala, to the tamarind water and boil till the vegetables are cooked.
Season and garnish with coriander leaves and serve hot.