Ingredients in each pot:

• 1.5kg eggplant, cut in squares with skin and salted
• 500g pumpkin, chopped
• 1.5kg long beans (dry), use after cooking
• 2 tablespoons mustard seeds
• 6 green or red chilies
• 2 tablespoon garlic/ginger paste
• 5 medium sized onions, chopped
• 5 medium sized tomatoes, chopped
• ½ cup tamarind paste

(Alternative: use ¾ cup FSIPL Sunbay Salan Gravy) 

• 3 tablespoon Kitchen King masala
• 1 dry coconut, roasted
• 1 cup crushed peanuts
• Salt, to taste
• 4 cups water
• 6 tablespoon oil

Instructions:

1. Add pumpkin and long beans to a pan with 4 cups water, add 1½ teaspoon salt, cover it with a lid and cook on medium heat for 10 minutes.
2. In another pan sauté 2 tablespoons mustard seeds, 6 green or red chilies, 2 tablespoons garlic/ginger paste and 5 medium sized onions until translucent.
3. Add tomatoes, cover the pan and cook until they turn mushy.
4. Add 3 tablespoons Kitchen King masala, ½ cup tamarind paste, 1 cup roasted coconut and peanuts and boil.
5. Add eggplant and cook until soft. Add boiled pumpkin and long beans.
6. Stir well and serve with hot puris or parathas. 

Amazon links: 

Spicefield Kitchen King Masala: https://amzn.to/3GoXyx0