Mixed vegetable curry

Ingredients	For 4	For 100
Kidney beans	100gms	2.5kg
Cauliflower	115gms	2.8kg
Potatoes	115gms	2.8kg
Onions	30gms	680gms
Carrots	30gms	680gms
Peas	115gms	2.8kg
Tomatoes	115gms	2.8kg
Chilli powder	5gms	115gms
Coriander powder	10gms	225gms
Turmeric	a pinch	15gms
Garlic	a few flakes	30gms
Ginger	5gms	115gms
Green chillies	5gms	115gms
Dry coconut	10gms	2225gms
Tamarind	10gms	225gms
Dry mango powder	to taste	30gms
Oil	30ml	500ml

Wash and soak kidney beans. Boil in the same liquid till tender. Prepare vegetables. Slice onions and lit green chillies. Grind together coriander powder, chilli powder, turmeric, garlic, ginger and dry coconut. Heat the oil. Fry spices. Add prepared vegetables except tomatoes, sliced onions and green chillies. Fry for 5 minutes. Add chopped tomatoes and sliced ingredients, salt and a little water if necessary and cook on a slow fire till vegetables are cooked. Add kidney beans and simmer. Soak tamarind in a small quantity of water, strain and add to cooked vegetables. Or add dry mango powder. Bring to boil, simmer for few minutes and remove.