Mix all the vegetables, chillies, curry leaves, turmeric powder and water and allow it to cook.

Grind together to a fine paste grated fresh coconut, cumin seeds and garlic pods.

Mix it with the vegetables together with salt and bring it to a boil.

Allow it to cool for 5 min.

Now add 3 cups of thick butter milk and warm the mixture again on slow fire. Do not boil. Remove from fire.

Heat oil in a pan. Add mustard seeds and fenugreek seeds to it and allow it to crackle. Then add dry red chillies and the curry leaves.

Add this seasoning to the above mixture.