Ingredients 

• 50gms Bengal gram, split
• 100gms yam, chopped
• 100 gms ash gourd, roughly chopped
• 1 fresh coconut, grated
• 1 sprig curry leaves
• 5 gms pepper
• 1/2 tsp. Turmeric powder
• 5 red chillies, whole
• 30 ml. coconut oil
• 3 gms mustard seeds
• 2 cups water
• Salt to taste

• Cook the gram and vegetables separately with water, salt and turmeric powder. 
• Heat the oil in a pan and fry the coconut with pepper till it turns brown. 
• Remove from the heat and grind to a smooth paste. 
• Add the paste to the cooked vegetables and keep aside. 
• Heat the remaining oil in a separate pan and crackle the mustard seeds, red chillies and curry leaves. 
• Pour it over the vegetable.