Peel and cut all vegetables into 1-inch x 2-inch rectangles. Cut drumsticks into 3-inch pieces. Slit green chillies lengthwise.

Combine all vegetables in a large flat pan. Add 3/4 cup water (to cover halfway), turmeric and salt. Bring to the boil. Once boiling, add the green chillies and cook 4 to 5 minutes.

Pound the grated coconut, onions, chilli powder and cumin powder coarsely. Mix the tamarind pulp with 2 tbsp water, squeeze to extract the juice, and strain.

Add the tamarind water to the vegetables and cook for 2 minutes. Add the pounded coconut and cook for 5 minutes.

Add the curry leaves and gingelly oil, stir gently and remove from heat.