1. Cook the Veggie chunks with some salt and water until done.
2. Dry roast the sesame seeds, red chilies and the urad dal until they turn golden brown in color.
3. Grind the roasted masalas with coconut, tamarind, salt and jaggery to a smooth paste.
4. Add the cooked veggie and pulse a couple of times until well blended.
5. Temper with mustard seeds, hing and curry leaves.
6. Serve with steamed rice (and a spoon of ghee or coconut oil), dosas, idlis, or even rotis.

Variation:

1. Instead of adding tamarind, you could add some beaten yogurt, for the tanginess, and make a gravy out of the dish. Serve with hot steamed rice.
2. You could also use green chilies instead of dry red chilies to get a slightly different flavor and color.

Courtesy: http://maneadige.blogspot.com/