Chop vegetables into small pieces and steam them until just done - potatoes, beans, carrots, tendli/ivy gourd, cauliflower, broccoli can be used. Frozen vegetables like peas and corn can be used to. We can use 1 to 1.5 cups of vegetables + greens for one cup of rice.
Cook grains of your choice and set aside. Make sure it is not clumpy or sticky.
Mix all the ingredients for the coconut coriander mix - the fresh coconut, coriander leaves, red chilli powder, salt and turmeric. Set aside.
To a pan, add oil and once it is hot, add the mustard followed by the red chillies, sesame seeds and curry leaves. Once the mustard and sesame seeds pop, add the methi leaves/spinach leaves and then the vegetables.
Mix well and add the spices - turmeric, red chilli and a little salt. Let the vegetables fully cook, do note they should still have a bite.
Now, add the coconut coriander mix and then the rice. Check for salt and add if required.
Reduce flame to low and close the vessel for 3-5 minutes so the flavours can be absorbed. Ensure flame is low, so the rice doesn't burn.
Add a dash of garam masala and mix well. Optionally, a little sugar and lemon juice can be added too.
Garnish with roasted peanuts and serve. If you do not have roasted peanuts, add raw peanuts along with the mustard and sesame and roast well.