Heat oil in a deep sauce pan.
Add chickpea flour/ besan to it.
Mix well with a spatula. Cook until it is toasted and is light brown in color.
Add turmeric, red chilly powder to it and mix well.
Now, add water and salt. Let it come to a boil.
Cut the potatoes into halves and add it to the pot.
Now, add the remaining vegetables like carrots and peas. Mix well.
Add the tamarind paste to it and stir well.
In another pan, heat oil and sauté the okra.
Add the cluster beans to it once okra is no longer slimy.
Now, add the cooked okra and cluster beans to it. Mix well.
In a pan, heat oil and temper some cumin seeds, mustard seeds. Once they crackle, add ginger, green chilly, curry leaves to it. Switch it off and add heeng/asafoetida. You may omit heeng optionally , if serving a gluten-free meal.
Serve hot with sweet boondi, arbi/alu tuk , rice and papad.