Cut the vegetables into uniform 2” lengthwise pieces. Chop the onion.
Put the cut vegetables (except ladiesfinger) in vessel and add a cup of water or just enough to half cover the vegetable and cook for 4 to 5 minutes. Do not over cook. In a kadai put a teaspoon of oil and fry the ladies finger just for 2 to 3 minutes. Make sure the vegetables should not lose its colour. It is enough if the vegetables are half cooked. (You can also microwave the vegetables so that it can retain its colour).
Grind ginger, garlic, green chilli, coriander leaves and coconut gratings to a coarse paste. No need to add water.
In a kadai put the oil and when it is hot add mustard. When it pops up add curry leaves and chopped onion. Fry till the onion turns slightly brown. Add the cooked vegetables along with salt and mix well. Stir fry for few seconds. Then add the coarse paste and mix well. Fry on medium flame till the masala blends well with the vegetable and the curry is dry.
It can be mixed with hot rice and taken with papad/chips. Can also be taken with chapatis or bread slices stuffed with this curry.
Note: We can use any desired vegetable of green colour to get green colour curry. If you wish you can add any other types of vegetable or mixed colour vegetables too.