Clean vazhaipoo, chop them finely and soak in buttermilk till use to avoid darkening.Dry roast all the ingredients listed under ‘to roast and grind’ till golden brown.
Cool down and Transfer the roasted ingredients to a mixer. Then grind it to a semi fine powder , set aside.Heat oil in a pan add curry leaves once it splutters – add onion and ginger garlic paste and saute till golden brown.
Add salt, red chilli powder and turmeric powder and mix well.Then drain buttermilk water and add the veggie.
Add little water till immersing level and keep covered and cook till the veggie becomes soft.Once the moisture is gone add the roasted powder, give a quick stir and keep cooking for 2mins. Then finally add coconut and switch off.