vividha(various) palya / dry subzi

Let me first explain how a palya is prepared.
Take the vegetable of your choice. Cut into peices of same size and shape(small or large shape depends on the type of vegetable chosen. Vegetables which get cooked faster can be cut into medium/ bit larger in size. Similarly the ones which get cooked slowly can be cut into smaller pieces.)
In a tava, take one tea spoon oil, add mustard, urad dal. When the mustard starts spluttering add 2 or 3 small pieces of dried red chillies and small pieces of curry leaves. When mustard stops spluttering, add the chopped vegetables. Now add salt and red chilly powder according to your taste. Mix well. Add required amount of water. Close the pan. Let it cook for 10 or 15 minutes. Open the pan and check if cooked well. Just before turning off the flame add 1/2 cup of grated cocunut and mix well. You can leave it for 2 or 3 minutes and then put off the flame. Note one can wait for the water to evaporate completely. this can be served with Rice or Chapathis.

The variations on this recipe depends on some vegetables. I will post the different varietes of palya done one by one with photos.