Fry the grated coconut using little oil in an even heat till it`s colour turns golden brown. Reduce the flame.

Add chilli powder, coriander, and fenugreek powder. Stir for 1 minute till the raw smell of the powders goes.

Grind it to a fine paste and keep aside.

Wash the vegetables. Saute the onions, green chillies and curry leaves in oil.

Add the vegetables to it along with 1 cup water, salt and turmeric powder. Cook till all the vegetables becomes tender.

Add the tamarind juice and leave it to boil.

Next, add the coconut paste and stir it well. It should neither be too watery nor too thick. Allow it to boil.

When you get the desired consistency, remove from flame.

Season with mustard seeds, dry red pepper or dry red chilly and few curry leaves.

Fry the mustard seeds and chillies in 2 tbp of oil and pour it over the curry.