Soak the white chickpeas in water overnight.

In a big pan heat oil on a medium flame. Add white chickpeas, cluster beans and small pieces of yam.Saute for a minute. Add fenugreek, cumin seeds and curry leaves, green chillies, dry red chillies and saute till fenugreek and cumin seeds turn brown.

Add boiled Tuvar dal or moong water.

Add coconut flowers and bring it to boil on a high flame.

When the mixture starts boiling turn the flame to medium.

In a bowl take gram flour and add enough water to make a thin batter.

Add this batter to the dal water.

Add chopped potatoes, drumsticks and boil it for 10 to 15 minutes.

Add salt, turmeric powder.

Cook for another 20 minutes till potatoes are tender and almost cooked.

Add lady fingers and jaggery.

Add chopped pieces of bananas and peels of bananas.(optional)

Let the curry boil for another 15- 20 minutes till the vegetables roasted tender and the consistency of kadi is semi thick.