Grind the coconut, cumin seeds, green chillies with little yogurt to a thick paste and keep it aside.
Cook the vegetables in pepper water (*add pepper in ½ cup of water)with turmeric powder and red chilli powder till the water dries; now add the salt and curry leaves and mix well.
Add 1 tsp ghee and combine all, add the yogurt and reduce the flame and allow to boil, stirring occasionally until the gravy is thickened to a pouring consistency.
Dry roast the fenugreek seeds to a golden brown and grind to a fine powder.
Now add the grounded coconut paste, stir well. Remove from the fire;add the powdered fenugreek powder, mix well and set it aside.
In a pan, add oil and mustard seeds. When it start to splutter, add the rest of the seasoning ingredients and fry till the chilies turn dark brown.
Pour the seasoning to the kaalan and cover the dish for 10-15 mins. Let the flavor set. Serve it hot.
By Ria Samuel