Boil the potatoes in plenty of water until tender, drain and keep aside.
In the meantime, heat oil in a pot.
Add fenugreek (methi) seeds and allow it to crackle.
Once it stops crackling and turns lightly golden brown, add cumin seeds and allow to crackle.
Once it stops crackling, add 10-15 fresh curry leaves, green chillies and ginger.
Mix well and stir-fry until the raw smell of ginger is gone.
This takes about 5 minutes.
Then add gramflour and stir-fry it for 20 minutes, mixing it continuously, on low flame, until it is no longer raw taste-wise.
(Note: Use 5 tsps. heaped of gramflour).
Add the remaining 10 fresh curry leaves alongwith asafoetida powder.
Stir-fry for 3-4 minutes on high flame.
Stir in water, turmeric powder and red chilli powder.
Add tomatoes, yam and flat Indian beans (guavar).
Bring to a boil.
Lower flame, add 4 tsps.
Of salt and mix well.
Allow the curry to come to a boil twice (two times) again.
In the meantime, soak the ladyfinger with 1 tsp.
Of salt in 1 cup of tamarind water (see the following steps to know how to make it).
Bring this to a boil.
This step is done so as to ensure that the ladyfinger will not break while cooking in the curry.
(This is a special tip passed on to me from Subru uncle!).
Add all the chopped vegetables now alongwith the ladyfinger mixture (add the water as well in which you boiled the ladyfinger), mix well and boil for 30 minutes.
In the meantime, soak about 3 inches of tamarind in 1 cup of hot water and squeeze out the pulp from the tamarind as nicely as you can.
Measure out 1 cup of this pulp.
This pulp is what I call'tamarind water'.
Note that the consistency of this tamarind water should be such that it consists more of tamarind and less of water.
Now add this tamarind water to the curry.
Boil for 30 minutes.
Remove from flame, garnish with corriander leaves and serve hot with cooked long-grain Basmati rice and/or low-fat plain yogurt for a complete meal in Asian-Indian curry and veggie food heaven!
Please note: When we prepare this curry at home (every Friday for lunch this is a staple in my home!), we do not use carrots and white pumpkin, that's why I have mentioned these as optional ingredients.
You can use them if you wish to.
ENJOY!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	760.97 Kcal (3186 kJ)
Calories from fat	156.87 Kcal
		% Daily Value*
Total Fat	17.43g	27%
Cholesterol	209.15mg	70%
Sodium	1620.14mg	68%
Potassium	711.26mg	15%
Total Carbs	133.9g	45%
Sugars	43.04g	172%
Dietary Fiber	7.49g	30%
Protein	19.87g	40%
Vitamin C	76.1mg	127%
Vitamin A	0.5mg	17%
Iron	7.5mg	42%
Calcium	247mg	25%

Amount Per 100 g
Calories	82.77 Kcal (347 kJ)
Calories from fat	17.06 Kcal
		% Daily Value*
Total Fat	1.9g	27%
Cholesterol	22.75mg	70%
Sodium	176.23mg	68%
Potassium	77.37mg	15%
Total Carbs	14.56g	45%
Sugars	4.68g	172%
Dietary Fiber	0.81g	30%
Protein	2.16g	40%
Vitamin C	8.3mg	127%
Vitamin A	0.1mg	17%
Iron	0.8mg	42%
Calcium	26.9mg	25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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