• Heat a medium size pan under medium fire.
• Fry the mustard seeds in oil.
• Cover and let the seeds pop.
• Next reduce heat add turmeric, chillie powder, curry powder and fry for about 20 seconds.
• Next add onion, green chillies, ginger, garlic and curry leaves and fry till fragrant.
• Finally add all the ingredients except the coconut milk.
• Cook covered for about 20-30 mins under low heat. Add the coconut milk, cook for another 3 mins.
• Serve warm with rice.