Heat oil in a pot; add cumin, mustard, fenugreek seeds, and curry leaves until they crackle.
Lower heat, add gram flour; roast till golden and fragrant.
Add ginger, green chillies; sauté briefly.
Mix in turmeric, red chili powder, salt, and water; bring to boil.
Add tomatoes, then vegetables; cook until tender (pressure cook 2 whistles or simmer 20-30 mins).
Stir in tamarind paste; simmer 5 mins.
Garnish with fresh coriander and serve hot.