Pour water to the vegetables until all the vegetables are covered. Add red chili powder & 1/ 2tsp of salt. Cook for 15 minutes or until the vegetables are cooked. Add tamarind juice. Cover and set aside. Grind the grated coconut, curry leaves and green chilies coarsely or crush in a mortar and pestle. Mix this to the beaten yoghurt. Add this to the vegetables. Mix little water to the coconut oil and pour over the vegetable yoghurt mixture. Add salt. Mix well.