In a pan add desiccated coconut and roast in medium flame till they turn little brown. Transfer to a plate and next add 3 tsp of oil and lentils plus red chillies. Get them roasted for a minute and then include coriander seeds.
The lentils turn little brown, then include cinnamon, cloves and cardamom. Saute for few seconds and switch off. Transfer all these roasted ingredients also to the same plate. Let them cool down to room temperature and powder them together finely.
Next heat the same pan adding 1/4 cup oil, mustard seeds, both lentils and curry leaves. Saute for few minutes till the lentils change in color, then include cashews.
Next add tamarind juice, jaggery and salt. Bring this to boil.
When the tamarind plus jaggery water is boiling, add cooked vegetables and powdered spices from above step. Combine everything well and cook till it turns thick sauce like consistency.
Vegetable bhath mix is ready which makes your lunch ready in no time. Mix 4 tsp of this mix with a bowl of cooked rice and the meal is ready.