Khatkhata

Ingredients 

• 1 cup split pigeon peas (toor dal/arhar dal) ,cooked
• 1 corn cob, cut into 2 inch pieces
• ½ carrot, roughly chopped
• 8-10 ivy gourds, ends cut
• 8-10 French beans, cut into pieces
• ½ cup cubed pumpkin 
• 2-3 colocassia (arbi), peeled and cubed
• 1 raw banana, peeled and cubed
• ½ cup cubed yam 
• 1 sweet potato, peeled and cubed
• ½ cup grated fresh coconut 
• 1 tablespoon tamarind pulp
• Salt to taste
• 1 teaspoon red chilli powder
• ½ teaspoon turmeric powder
• 7-8 tirphal
• 1 tablespoon grated jaggery (gur) 
• Coconut oil to drizzle

Method

1. Heat a non-stick pan, add dal, corn pieces, carrot, tendli, French beans and mix well. Add ½ cup water, cover and cook for 5 minutes.
2. Add pumpkin, colocasia, raw bananas, yam and sweet potato and mix well. Cover and simmer for 5 minutes.
3. Grind together coconut and tamarind pulp into a fine paste with water as required.
4. Discard seeds of triphal and soak in water for 5-10 minutes.
5. Add ground paste to the pan and mix well. Cover and cook for 2-3 minutes.
6. Add jaggery and triphal and mix well. Cover and cook for 2 minutes.
7. Drizzle coconut oil on top and serve hot.