First, soak dries mochai in hot water and pressure cook. The number of whistles depends on the soaking time

Add oil to a 2-liter pressure cooker and turn on the stove to medium flame

Furthermore, add mustard seeds and fenugreek seeds; let them splutter

Add onion, garlic, and curry leaves; mix well and saute till onion turns translucent

Add tomatoes and mix well; cook till they turn mushy

Furthermore, add mixed veggies and give a quick mix

add turmeric powder, sambar powder, coriander powder, and salt; mix well and cook for  3 minutes

Furthermore, add jaggery, cooked mochai, tamarind water, 1/4 cup of cooked water, and 1/4 cup of water; bring to boil

Close the cooker and pressure cook for 2 whistles; do a natural pressure release

Finally, add water and bring to a boil; turn off the stove