A country style assorted vegetable curry in a lentil gravy
Wash all the vegetables and cut them into long pieces.
Cook thur dhal until it is mushy.
Grind coconut and cumin into a fine paste.
In a heavy bottom pan, cook onion and all vegetables in a little water.
Add mashed thur dhal and ground coconut paste to it and boil well.
After it boils add turmeric powder and salt.
Add chopped tomato.
Heat a small pan and add vegetable oil.
When it is smoking hot, splutter mustard seeds, add urad dhal, curry leaves and red chillies.
Fry them and pour on the boiling curry.
Stir curry well and turn off the heat.