Wash and cut he vegetables to medium size. Add one sliced onion salt and water to the vegetables and cook. Grind the coconut, tamarind, garlic and BON VEG MASALA POWDER to fine paste. When the vegetables are tender add the ground paste, sufficient water and cook. Let the curry be a little thick. Season with ½ tsp mustard, crushed garlic and a few curry leaves in 3 tsp oil.