Chop all vegetables in long size. Add turmeric and salt. Cook until it becomes soft.

Take scrapped coconut, jeera, green chillies, ginger and curry leaves. Make a fine paste by using a little water. Add this paste in cooked vegetables. Switch off the flame otherwise the curry will be curdle.

To prepare seasoning, take a pan, add coconut oil. Once oil is hot, add mustard, Fenugreek, curry leaves and dried red chilli. Pour it into the curry. Add curd and mix it well. Serve with steamed rice.

Tip - Before adding coconut and curd, flame should be off.
You can add carrot
If you are preparing for fasting, skip turmeric.