|2 cups Sona Masoori Rice||1 pinch Hing||1 tsp Mustard Seeds||Til Oil|
|1 cup Squash cubes||1 pinch Turmeric||1 tsp Methi Seeds||Salt|
|1 small Bell Pepper||1 tbsp Sambar Powder||1 tbsp Chundakkai Vathal||Ghee|
|1 medium Tomato||1 tbsp Vethalkuzhambu Powder||4-6 Curry leaves|
|2-3 Drumstick pieces||1 tbsp Jaggery|
|1/2 cup Peas||2 tsp Tamarind Paste|
|1 small Eggplant|
|1 medium carrot|
|3-4 medium Okra|
|1 small Onion|
Chop all vegetables into 1-inch pieces.
Ina pressure cooker pan, add 2 tbsp of Til oil and let the mustard seeds splutter.
Add methis seeds and roast until golden brown.
Add the Chundakkai Vathal and Curry leaves until dark and add the onions.
Saute for about 5 mins before adding the rest of the vegetables.
Cook for about 10 mins or until all the vegetables are half cooked.
Dissolve the ta marind paste in about 8 cups of water.
Add in 2 cups of Sona Masoori rice and the tamarind water.
Add the turmeric, hing, salt, jaggery, sambar powder and kuzhambu powder.
Close the cooker and cook for about 4 whistles.
Wait until the pressure is fully released before opening the cooker.
Garnish with Ghee and serve.