Aamat

Soak tamarind in 100ml warm water for 15 minutes, then squeeze out the pulp and set aside.

Peel and cut raw banana, yam, and brinjal into medium chunks. Cut drumsticks into 3-inch pieces.

Heat mustard oil in a deep pan until it reaches smoking point, then reduce to medium heat.

Add mustard seeds and fenugreek seeds. Let them splutter for 30 seconds.

Add dry red chillies and chopped onion. Sauté until onion turns golden brown, about 5 minutes.

Add chopped tomatoes and cook until they soften and oil separates, about 4 minutes.

Add turmeric powder, coriander powder, and red chilli powder. Stir and cook for 1 minute.

Add all the vegetables — raw banana, yam, brinjal, and drumstick. Mix well to coat with the masala.

Pour in the tamarind pulp and remaining water. Add salt and stir.

Cover and cook on medium-low heat for 20–25 minutes, stirring occasionally, until all vegetables are tender and the gravy thickens.

Garnish with fresh coriander leaves and serve hot with steamed rice.