In a microwave safe bowl add ½ cup of water and lemon sized tamarind and microwave high for 15 seconds. Extract the juice and set aside.

In a small skillet heat 1 teaspoon oil and add urad dal, fenugreek seeds and red chili and fry until it release aroma. Make sure not to burn the fenugreek seeds as it can result in the bitterness of curry. Add grated coconut to this and grind into a fine paste with ¼ cup water.

Cook the chopped vegetables with 2 cup water with turmeric and salt until it is done well.

To this add extracted tamarind juice and boil for another 2 minutes

Then add the ground coconut chili fenugreek paste and cook for another 3 minutes.

In a small skillet heat 1 teaspoon of oil and add mustard seeds and red chili and curry leaves, when mustard seeds starts spluttering switch off and add this to prepared curry.

Enjoy with warm rice or dosa