Recipe from: Colonel Ian F. Khuntilanont-Philpott
As opposed to tom jabchai, this is a vegetarian dish. Though normally included in Thailand, the curry paste and chili beans in oil can be considered optional for those who are looking for something with a little less heat. You can use any vegetables available, but typically in Thailand it would be made from one of the gourds (buap liam (sponge gourd), phak dumleung (gord gourd), phak nam tao (bottle gourd)) or from phak wan (a forest tree, latin name melientha suavis - the leaves and flowers are used, and are slightly sweet) or banana flowers. If one of the gourds is used it is cut into bite sized chunks first..