1. Cook the chopped veggies with some salt and water until done.
2. Keep aside. Note: If you are using okra or eggplant, make the tempering in a wok and cook them in oil, on low-medium heat.
3. DO NOT add water for cooking these two veggies.
4. Grind coconut, green chilies, cilantro, jeera, hing, chana dal/besan, mustard seeds and turmeric to a smooth paste with some water.
5. Add the masala paste to the cooked veggies;
6. Add a little water if required and boil for a couple of minutes.
7. Remove from heat.
8. Add yogurt/ buttermilk and mix well; If you are using yogurt, make sure you beat it well before adding..... the masala paste and the yogurt blend better this way.
9. Add water to get the desired consistency.
10. Temper with mustard seeds and curry leaves.
11. Serve with hot steamed rice.

Mangalore/Udupi Version:

1. Cook the chopped veggies with some salt and water until done; Keep aside. Note: If you are using okra or eggplant, make the tempering in a wok and cook them in oil, on low-medium heat; DO NOT add water for cooking these two veggies.
2. Grind coconut and green chilies with some water, to a smooth paste.
3. Add the masala paste to the cooked veggies; Add a little water if required and boil for a couple of minutes; Remove from heat.
4. Add yogurt/ buttermilk and mix well; If you are using yogurt, make sure you beat it well before adding..... the masala paste and the yogurt blend better this way; Add water to get the desired consistency.
5. Temper with mustard seeds, methi seeds and curry leaves; Serve with hot steamed rice and enjoy!

Courtesy: http://maneadige.blogspot.com/