Slice and dice the vegetables and set aside together in a bowl.
Mix together the coconut and coriander powder, along with the turmeric and red chilly powder.
Place a skillet over a medium-low heat setting and add coconut oil to it. Keep heating until vapor starts coming out from the oil.
Now, add mustard seeds to the hot coconut oil. And add some dried red chilies and curry leaves.
Once the mustard seeds stop sputtering, add the sliced and diced veggies and green chilies. Saute for about 1 minute on medium flame. Cook till mushy and well cooked.
Next, add asafoetida, coconut-coriander powder, and water to the mixture. Turn on the heat and bring to a boil.
Add salt and mix thoroughly.
Garnish with cilantro or coriander leaves before serving.