Cook the vegetable drain it, peel it and keep aside. Grind the coriander seeds and red chillies straightaway into a fine powder and sprinkle the powder over the vegetable. Sprinkle also the asafoetida powder and salt to taste over the vegetable, mix well and keep aside. Heat a little oil on a sauce pan and add mustard seeds and urid dal. Whenthe mustard crackles add the vegetable and saute until the curry is done, more oil may be added, if necessary.