1. Soak tamarind in 3/4 cup of water for 30-45 mins.
2. Heat tawa/griddle and dry roast the coconut for 5 mins.
3. Add coriander, seeds and red chillies. Roast for 2 mins.
4. Add cumin and roast for another minute.
5. Add a little water, grind the mixture to a paste.
6. Heat oil in a non-stick frying pan.
7. Add mustard seeds and when they splutter add the ginger, garlic and curry leaves.
8. Stir for a minute and then add the turmeric and onions.
9. Cook for 20-25 mins. and add the ground coconut and spice paste.
10. Cook for another 15 mins. adding a little water.
11. Add the chopped vegetables and salt to taste.
12. Cover and cook till the vegetables are half done.
13. Squeeze and strain the tamarind water.
14. Add it to the vegetables and cook until vegetables are done.
15. Garnish with coriander leaves. Serve hot.

Image: Flickr/creativecommons Wordridden