firstly, in a large kadai heat 2 tbsp oil, add 11 cubes bottle gourd, 10 cubes sweet pumpkin, 5 beans, ½ tomato, 1 drumstick and 2 brinjal.
roast on low flame, until the vegetables turn aromatic.
now add 5 cup water, few curry leaves, ½ tsp turmeric and ½ tsp jaggery.
cover and cook for 10 minutes, or until vegetables are cooked completely.
further, add ¾ cup tamarind extract and 1 tsp salt. mix well.
boil for 2 minutes or until the raw smell of tamarind goes away.
add in 1 cup cooked toor dal and mix well.
continue to boil for 2 minutes or until everything is well combined.
further, add in the prepared masala paste and give a good mix.
adjust consistency, boil for 4-5 minutes or until the raw flavour from coconut goes away.
prepare the tempering, by heating 3 tsp oil.
splutter 1 tsp mustard, 2 dried red chilli and few curry leaves.
pour the tempering over the sambar and give a good mix.
finally, enjoy temple style sambar with hot steamed rice.