Cut the vegetable into small pieces and cook with water, turmeric, and salt in a vessel.

When cooked, strain the water and keep the vegetable aside.

Meanwhile, soak the tur dal and chana dal in water for half an hour, then strain.

Grind the dals, red chillies, a little salt, and asafetida coarsely in a mixie, without adding water.

Steam-cook this mixture in a cooker for 5 minutes without the whistle weight.

Let it cool slightly, then grind briefly in the mixie with just a few pulses.

In a pan, pour oil and mustard; when it splutters, add urad dal, then the dal mixture, and fry for some time.

Add the boiled vegetable and garnish with grated coconut.