A sadya dish with vegetables and black chick peas.
Cut the vegetables are into 1/2 inch thick pieces. Add to the pan along with 1 C water a pinch of salt and turmeric . Cook covered over medium heat for 5 to 10 minutes.
While the vegetables are cooking, add all the ingredients for grinding to a blender bowl and grind to a smooth paste adding a few tablespoons of water as necessary .
Add the chickpeas to the vegetables. Check the vegetables to see if they are almost cooked through. If needed cook for a few more minutes. Add the coconut paste mix and adjust salt.
Reduce heat to low and cook for a few minutes until the raw smell goes away.
In a small frying pan heat 1 tbsp oil. When hot add the mustard seeds, curry leaves, and red chilies. Once the mustard seeds crackle add the grated coconut. Stir fry the coconut until it turns uniformly brown. Add the crushed pepper, stir and turn off the heat.
Check the vegetables to make sure that it is cooked through. Taste and adjust salt if needed. If needed continue cooking the vegetables for a few more minutes. Pour the coconut seasoning over the cooked vegetables and turn off the heat.
Mix just before serving.