Dry grind the ingredients under, “To Grind” to a coarse semolina like texture.

Put the mixture in a pan and dry roast for two minutes. Keep it aside.

Heat oil in a pan, add mustard seeds. As they splutter, put bengal, asafietida and curry leaves. Throw in the green chilly too. As they turn golden, put water and salt to it.

As the water begins to boil, throw in coconut, vegetables and greens.

Bring to a boil, now slowly add one cup of the ground mix to it. Keep stirring as no lumps should be formed.

Cook until water is absorbed.

Allow it to cool.

Make elongated shaped dumplings with the mixture,

Take a steamer or idli cooker. Put water in the beneth.

Grease a bowl, put the dumplings into it.

Put the perforated lid and keep the bowl with dumplings over it.

Let cook for eight minutes, check with a tooth pick

Once it is done, serve hot.