Soak desiccated coconut in ½ cup of warm water for 10 minutes.

Cut long beans into 2 cm long pieces. Slice gherkins. Peel and dice rest of the vegetables. Add enough water to cover and simmer till soft. Add salt tot taste, simmer for 2 more minutes.

Roast green and red chillies with 1 tsp oil. Add black gram dal and coriander seeds. Roast for few more seconds. Grind the roasted ingredients with coconut to a paste.

Add the ground paste to cooked vegetables and simmer for 2-3 minutes. Remove from fire and stir in the curds.

Heat the oil, season with mustard and curry leaves and add to the curry.