Mixed Vegetable Kadappa Curry Recipe

Ingredients needed for Mixed Vegetable Kadappa curry
1/2 cup potatoes
1 /2 cup carrots
2 drumsticks, cut into 1 1/2 "pieces
1/2 cup Beans sliced into 1" pieces
100 grams peas shelled
4" piece snake gourd cut into thin longish pieces
1 cup pumpkin pieces
1  cup chowchow pieces
1 cup cauliflower flowerettes
2 onions grams onions sliced fine
10 cashewnuts split into two
250 grams red gram dal
few curry leaves
a lime sized ball tamarind
1/2 tsp poppy seeds
salt to taste

Fry and then grind to a paste
3 tbsp ghee
1/2 bunch coriander leaves
3 tsp coriander seeds
10 peppercorns
4 red chillies
1 tsp bengal gram dal
1/2 tsp fengreek seeds
4 green chillies

For seasoning the curry, oil, mustard seeds, urad dal and curry leaves.

How to prepare Mixed vegetable Kadappa?
Cook the Tuar dal in the pressure cooker  for a whistle, then simmer for 5 minutes. remove, cool and then open the cooker, mash the dal and keep aside.
Wash and clean all the vegetables, cut them uniformly about an inch long pieces.
Extract tamarind pulp and keep aside.
Add all the cut vegetables, chopped onions, peas, slit green chillies  in to a vessel with enough water. Bring it to boil, add salt to taste and a few pinched curry leaves.
Add tamarind extract to the vegetables and simmer for a few minutes till the raw smell goes.
Heat oil in a fry pan, fry some slices of onion, remove  and keep aside.
In the remaining oil, add coriander seeds, red chillies, fenugreek seeds, peppercorns, poppy seeds and the bengal gram dal to a golden brown colour.
When cool grind the ingredients to a smooth paste.
when the vegetables are done add the paste  and mix well. Simmer  for a few minutes and then add the mashed dal.
Now add the fried onions and cashewnuts fried in ghee to the boiling gravy.
Heat oil in a fry pan, splutter mustard seeds. Add split urad dal and curry keaves. when they get brown pour over the gravy.
Serve hot with Rice, Parathas and Idli dosa varities