Cook the vegetables with little water in a cooker by adding needed salt and turmeric powder.

Keep it ready.

In between grind coconut,greeen chillies,cumin and rice flour to a smooth paste.

Heat a kadai and add oil.

When oil heats add mustard seeds and when it splutters add curry leaves then asafoetida.

Now add in the cooked veggies with water.

Stir in for seconds add the ground paste with needed water.

Let it cook for few seconds.

check for salt and add.

Switch off and when warm added beaten curd and coconut milk and mix nicely.

Serve with Adai or any South Indian Lunch menu as side dish.