Place the vegetables, red chilli powder, turmeric powder, salt and water in a large saucepan and bring to the boil.

Simmer for about 20 minutes until the vegetables are tender. Remove from heat.

Whisk the plain yogurt , green chillies, coriander and coconut together and set aside.

In a large saucepan, heat the oil over medium high heat.

Add the mustard seeds and curry leaves, and after about 5 seconds add the vegetables with the liquid. And cook for 2-3 minutes.

Lower the heat and add the yogurt mixture and stirring occasionally, cook for a further 4-5 minutes.