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1
Rinse the soaked beans and pressure cook them with 7-8 cloves of garlic, 1 tsp turmeric powder, all of the curry powder, salt and water enough to just cover the beans.
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2
The cooked beans should be intact but mush at the slightest pressure.
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3
Set aside.
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4
Roughly chop the vegetables and boil them till they are 3/4th cooked.
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5
Boiling the bottle gourd / calabash separately is advisable as it will disintegrate if cooked as much as the other vegetables.
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6
Set aside.
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7
Heat oil in a large curry pot.
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8
Add the clarified butter to it and let it melt.
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9
Next, add the mustard seeds and the fennel seeds and let them sputter.
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10
Add the fenugreek seeds.
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11
Take care not to burn them as it would spoil the basic sauce.
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12
Add the chopped onion to this and fry till they are semi translucent after which add the ginger garlic paste and fry till the raw smell is no more.
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13
Add the chopped curry leaves and slitted green chillies and fry.
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14
The aroma at this point would be a rich smell without any rawness to it.
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15
Add the chopped tomatoes and let the mixture blend.
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16
Add the salt and remaining turmeric powder, all of the red chilli powder to this.
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17
Let the tomatoes dissolve and the oil separate.
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18
Add a little stock from the boiled vegetables if the mixture is too dry.
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19
After the basic sauce is ready, add all the beans and vegetables along with the water it was cooked in.
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20
If you feel that the liquid part of the curry is less, add hot water and mix it in.
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21
Let it boil for 5-7 minutes.
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22
Add the tamarind sauce and asafoetida to the curry and boil for another 5 minutes.
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23
Finish with chopped cilantro leaves and serve hot.
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24
This curry can be eaten with rice, any kind of bread or even as a stand alone dish, sort of like an Indian version of the Mexican chili.
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25
You can customize the beans and vegetables according to their availability in your vicinity.
