For masala : Heat 1 tsp oil in a kadai. Add 2tsp of coriander seeds & let fry a bit. Grind this with 4-5 tblsp of heaped fresh grated coconut, small berry size tamarind (do not add tamarind if using Ambado/hog plum) & 4-5 Red Kashmiri chillies (you can used bedgi chillies too). Grind to paste… not very fine/nor too coarse. Keep this ready.
Wash & cook all the vegetables (pagila, donne mirsanga, mitkesanga & ambado) cut into desired size pieces. Add in the masala & add water if necessary to make a thick consistency. Cover & let simmer.
Heat 1 tblsp oil in a kadai add 1tsp rai when it starts spluttering add a few curry leaves & season the sukke. Mix well cover &. serve with Dal-Rice or Roti.
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Thanks.