In a pan, heat some oil. Add the mustard seeds and once they are done spluttering add the dry red chilli, split black gram, asafoetida and curry leaves.
Add the onions and green chillies and saute for a minute or two.
Add the chopped vegetables and salt. Cook covered for about 5 minutes sprinkling few drops of water if needed.
Finally add the fresh grated coconut, mix well with the cooked vegetable and switch off.