Heat oil in a pan, splutter mustard seeds and add chopped garlic.
Then add vendakka (slice the vendakka to rounds of ¼ inch thickness). Saute it for 5 minutes on medium flame. Keeping the heat to medium high is very important to get that crisp without the slime.
Then add sliced onion and saute for 2 minutes.
Now add chopped tomato and saute for 2 more minutes.
Add all spice masala powders and saute for 2-3 minutes. Add required salt at this time.
Finally add grated coconut, curry leaves and sliced green chilly. Saute it for 2 more minutes and turn off the flame.
Serve as a side dish with rice along with any curries.