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1
Place the potato, sweet potato, turnips, zucchini, eggplant and string beans in a large bowl of ice water.
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2
Heat the oil in a large enameled cast-iron casserole.
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3
Add the onions and cumin seeds and cook over moderately low heat, stirring until the onions soften, 7 to 8 minutes.
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4
Stir in the chickpea flour and fenugreek and cook, stirring until the chickpea flour becomes a paste and browns slightly, 2 to 3 minutes more.
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5
Pour in 2 cups of warm water and bring to a boil, over moderately high heat.
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6
Cook, stirring, until the gravy begins to thicken, about 1 minute.
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7
Add 2 more cups of water and bring to a boil.
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8
Reduce the heat to low and cook until the gravy reduces and thickens slightly, about 10 minutes.
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9
Stir in the chiles, ginger, ground coriander, tumeric, brown sugar, and salt and cook for 5 minutes longer, stirring gently.
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10
Drain the vegetables and add them to the gravy.
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11
Stir in the tomatoes and bay leaves, cover and cook until the vegetables are tender but not mushy, about 20 to 30 minutes.
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12
(If making this dish ahead, under cook the vegetables slightly.
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13
Refrigerated the dish for up to 2 days.
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14
When re-heating the mixture, add 1/2 cup of water and bring to a simmer over moderate heat before proceeding.)
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15
Stir in the tamarind mixture and the fresh coriander and cook, uncovered for 5 minutes.
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16
Discard the bay leaves and serve.
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17
NOTE: Serve with cooling fresh Pineapple for those that do not like the heat.
