1 lb. potatoes
1 lb. cauliflower
1 lb. carrots
1 lb. tomatoes
1/2 tsp. chili powder
1 tsp. coriander powder
1/4 tsp. turmeric
1 sm. piece ginger
2 green chilies
1 tbsp. fresh coconut
1 tbsp. tamarid
2 tbsp. vegetable oil
salt, to taste
2 c. water

Cut and clean vegetables. Add to sliced green chilies and cut tomatoes. Grind coconut, turmeric, coriander, chili powder and ginger into paste. Add this to vegetables with oil, salt, and one cup water. Soak tamarid in small quantity of water, extract pulp and keep water (set aside). Bake vegetables at 350°F for 15 minutes. Remove from oven, add tamarid water to curry and mix well before serving.