diced (about 2 cups [300 g])
1 (1-inch [2.5-cm]) lump of tamarind
pulp or 1 teaspoon tamarind paste
1 cup (237 mL) water
5 cups (750 g) vegetables (see step 3),
diced and julienned
2 heaping tablespoons Sambhar Masala
(see recipe on page 60)
1 tablespoon oil
1 teaspoon asafetida powder (hing)
(optional)
1 tablespoon black mustard seeds
5–8 whole dried red chiles, roughly
chopped
8–10 fresh curry leaves, coarsely
chopped