Ingredients_:

Drumsticks               : 2
ladies finger              : 3
tomato                       :1
Toor dal                    :1.5 cups
Turmeric powder      :a pinch
Tamarind                  :lemon size
oil for seasoning
coriander leaves



For roasting 

whole red chillies   : 5                   
coriander seeds      :2 table spoons
channa dal             :
methi seeds           :1/4 tsp 
asafoetida             : a small piece
desicated coconut : 1cup
curry leaves          :1sprig


For seasoning:

Oil                   :1tbsp
Mustard seeds :1 tsp
red chillies       :2 split into 2
curry leaves    :1sprig

Method:

Heat oil in a kadai and roast red chillies, dhaniya seeds, channa dal, methi seeds, and asafoetida, finally add coconut scrapings and curry leaves. When coconut scrapings become slightly brown colour remove from fire. grind it to a paste and keep aside.




Cut the ladies finger into 1' pieces  and fry it  in 1tsp of oil.
Cut the drumsticks into 2 " pieces. Cut tomatoes into cubes.
Soak the tamarind in 1cup of water for 10mins and take the extract from it.

Cook the vegetables with salt and turmeric powder. Add the cooked dal and tamarind extract and boil for 5 mins. Now add the ground masala to this and cook again for 5 more mins. Remove from fire. Add chopped  coriander leaves.
Season with mustard seeds, red chillies and curry leaves.





Variation: Ulli sambhar (Onion) , instead of using other vegetables, use onions(shallots are better) fry this in 1 tbsp of oil and follow the same method.
You can use sambhar powder readily available in the market also.  Fry shredded coconut till light brown and remove from fire . Add 2 tbsp of sambhar powder to this and grind it to a paste and add this to the curry.