Pulinkari - Vellangallore

This is the version of Pulinkary , my grand-mother used to make.
Another version which I frequently make at home is my mother-in-law's style.
So this is north Kerala style and the other one is south Kerala style (?!).
The only difference is the addition of coriander seeds while dry frying the ingredients for the paste.

Bottle gourd / elavan - 1/4 kg, skinned, deseeded and cut into cubes
Brinjal - 2, quartered
Ladies finger - 8, cut into small batons
Drumstick - 1 long, cut into 4 inch long sticks
Colacasia / chembu - 4, skinned and halved

Tamarind - 1 lemon sized ball, soaked and 3 cups of pulp removed
Salt to taste
Turmeric powder - 1tsp
Asafoetida powder - 1/2 tsp

Red chillies - 4
Coriander seeds - 1 tbsp
Fenugreek seeds - 1/2 tsp
Urad dal - 1 tsp
Coconut - 1 cup

Coconut oil - 1 tbsp
Mustard seed - 1 tsp
Curry leaf - 5
Red chilly - 2, broken

Dry roast the red chilli, urad dal, coriander seed and fenugreek seed until the seeds pop and the dal turns deep red. Grind with the fresh coconut into a fine paste and keep aside.

Boil the Colacasia until it is half cooked.
Then add the bottle gourd, drumstick, ladies finger, brinjal with the tamarind pulp, salt, turmeric powder and asafoetida powder.
When the vegetables are cooked, reduce flame.
Add the ground paste and bring to a slow boil. Boil for 2 minutes.

Splutter the mustard seeds, red chilly and curry leaf in coconut oil and add to pulinkari.
Serve with rice and thoran.