We use only naatu karigai for this. I make this often. It has got lots of appreciations from guests also. This is a famous iyengar recipe.
Pooshani(Ash gourd) - 100 gms
Avarakkai(Broad beans) - 50 gms
Parangikai(Pumpkin) - 50 gms.
Kothavarangai (Cluster beans) - 25 gms.
Vazhakkai(Raw banana) - 1
Toor dhal - 1/2 cup
Tamarind - a lemon sized ball
Green chillies - 2
Curry leaves - few
Scraped coconut - 1/2 cup
Mustard seeds - 1 tsp.
Turmeric powder - 1/2 tsp.
Gingelly oil - 2 tablespoons
Coriander seeds - 2 tablespoons
Bengal gram - 1 tsp.
Methi seeds - 1/4 tsp.
Urad dhal - 1 tsp.
Dry red chillies - 2
Pepper - 1/2 tsp.
Pressure cook toor dhal with turmeric , mash well and keep aside.
Extract pulp from the tamarind. Cut ash gourd, pumpkin and raw banana to big cubes. Cut broad beans and cluster beans to finger-long pieces. Slit green chiliies.
In a pan, heat a teaspoon of oil and add the items (given in the list" To Powder") till golden brown. When cool, add coconut and powder coarsely in a mixie. Keep aside.
In the same pan, heat the remaining oil , add mustard seeds , slit green chillies and curry leaves. Then add all the vegetables and stir fry for 2 minutes. Add required amount of salt, pour in 1/4 cup of water and cover it with a lid. When half done add the tamarind extract and let it boil till the raw smell of the tamarind goes. Now add the mashed dhal and let it boil for 3 more minutes. Add the ground powder and bring it to a boil. Best with rice.