Bisebelabath

Ingredients

beans
potato
brinjal
pearl onions(Sambar onions)
raddish
green peas
all the above combined - 1/4 kg
rice - 2 cups
toor dal - 2 cups
grated coconut - 1 cup
kari masala powder - 6 tsp
ghee - 3 teaspoons
cashews - 10
whole cloves - 2
Tamarind juice - 2 tsp

Method

1) Cut all vegetable into evenly sized long pieces and steam them in a pressure cooker.
2) To 2 cups rice and 2 cups toor dal, add 3 times water and steam it in the pressure cooker.
3) Grind 1 cup grated coconut with 6 tsp of kari masala powder and keep this paste.
4) Pour 3 teaspoons of ghee in a frying pan and add 10 cashews and 2 whole cloves. Add the steamed vegetables to the frying pan and fry a little.
5) Add tamarind juice salt and half of the ground paste and bring it to boil.
6) When the raw smell of tamarind is gone add the steamed rice-toor dal mixture and stir well for about 5 minutes.
7) Add the remaining paste at the end before removing from the stove.
8) Add some green coriander(cilantro) leaves before serving.