Whisk in besan, turmeric and salt in coconut milk and keep aside. Make sure there are no lumps.
Microwave or boil the veggies till tender.
Heat 2 tsp oil in a saucepan, add the tadka ingredients and after the seeds splutter add the veggies and cook for 5 minutes.
Slowly add the coconut milk mixture. On slow flame, simmer the kadhi for about 5 minutes or until the mixture does not smell raw anymore.
Serve with steamed rice.