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- Put lentils and carrots in a pot, add turmeric powder and enough water. Cook until lentils and carrots are soft and tender.
- Heat oil and sauté mustard seeds until they begin to pop. Add in the rest of spices (A) and ingredients (B). Fry until fragrant.
- Pour in the cooked lentils and carrots. Add coconut milk and tamarind juice and bring to a boil. Add cauliflower, brinjals, long beans and both the red and green chillies. Cook for 810 minutes. Put in cabbage. Cook for 23 minutes, then add in salt and sugar to taste.