Vegetable Curry - Ullabai

Recipe by Ullorica (Ullabai) Fernandes

Ingredients:
500 gms mogey or benda or 250 gms mogey + 1 cup green moong (see notes)
salt to taste

To dry roast, then grind:
4 tbsp coriander seeds
1/2 tsp methi/fenugreek seeds
4 red chillies
4 tbsp grated coconut
marble size ball tamarind or 1/2 tsp tamarind paste or 1 tomato

For seasoning:
1 tsp mustard seeds
2 sprigs curry leaves
pinch of hing
1 red chilli (broken in to 2 pieces)

Steps:

To dry roast and grind the masala
  1. Dry roast the coriander, methi, red chillies, and coconut.
  2. Add to a mixie jar and grind into a fine paste with tamarind and a little water. Keep it aside
To cook the curry
  1. Wash and cut the vegetables into desired size. 
  2. Add vegetables, chopped tomatoes, ground masala and 1/2 cup water and cook until done. If you are adding a tomato, then don't add tamarind when grinding.
  3. In a tadka pan, heat oil. Add mustard seeds.
  4. Once it splutters, add curry leaves, hing and red chillies. Fry until slightly brown. Pour over the cooked vegetables. Mix well.
  5. ENJOY!
Notes:
mogey = madras/mangalore cucumber
benda = ladies' finger/okra
green moong = green gram