Grind the ingredients for the 'Spice paste' until smooth using just enough water. Set aside.
In a large saucepan, heat ghee/ oil and add mustard seeds, red chili, urad dal, hing and curry leaves. Once the seeds start to splutter, add the veggies, turmeric and salt.
Saute for couple of minutes, then add 1 cup of water. Cook till the veggies are tender, about 8~10 minutes.
Add the spice paste and mix well. Add more water if the curry seems too dry. Simmer for a couple of minutes.
Garnish with chopped cilantro and serve hot with roti, poori or rice.