Mixed Vegetable Rice

Rice 1 1/2 cups
Brinjals - 4
Ladies fingers - 6 to 7
Drumsticks - 2
Tomatoes -2
Potatoes - 2
Colocaesia - 7 to 8
Raw banana - 1/2
Red gram dhal - 1/2 cup
Tamarind - 1 big lemon sized
Fresh peas - 1/4 cup
Soaked, cooked, gram - 1/4 cup (White kabuli channa)
Red pumpkin - 1 small piece
Salt - as required
For sambar powder :
Bengal gram dhal - 1/2 Tbl. sp.
Grated dry coconut - 1/2 Tbl. sp.
Curry leaves - few
Red chillies - 15
Coriander seeds - 1 Tbl. sp
Black gram dhal -1/2 Tbl. sp.(Fry the above Ingredients in halfa tsp. of oil and powder it.)
Cook rice till each grain is separate. Allow it to cool completely. Soak tamarind in water and extract. Pressure cook dhal, potatoes and colocaesia in separate containers. Cut other vegetables into two inch long pieces. Heat little oil and fry brinjals, banana, ladies fingers and drumstick for a few minutes.
Add enough water to tamarind pulp. Boil all the vegetables in this tamarind water till vegetables become soft. Add cooked peas, channa, mashed, cooked dhal, diced tomatoes, potatoes, and colocaesia (remove skin). Add salt and enough sambar powder. Boil till it becomes thick and vegetables change in colour. Add cooked rice to this and mix well.
Soak black gram dhal (urad) separately and grind to thick paste with salt. Deep fry small vadas from this batter and add it to the mixed rice. Keep few vadas for garnishing. Heat ghee, fry cashewnuts and garnish on top of rice. Serve steaming hot with crisp potato chips.