Aviyal - cooking recipe

Ingredients

1 medium sized carrot (cut into 2 inch batons)
200 g white pumpkin (cut into 2 inch batons)
100 g red pumpkins (cut into 2 inch batons)
1 medium sized raw banana (cut into 2 inch batons)
100 g yams (cut into 2 inch batons)
8 French beans (cut into 2 inch batons)
8 broad beans (cut into 2 inch batons)
8 string beans (cut into 2 inch batons)
12 curry leaves
salt
1 teaspoon turmeric powder
2 cups yogurt
1 tablespoon coconut oil
1/2 cup coconut (scraped)
2 green chilies
2 teaspoons cumin seeds

Preparation

Grind coconut, green chillies and cumin seeds to a fine paste. Whisk in yogurt and keep aside.
Boil all the vegetables with 1 Drumstick (cut into finger sized batons) and curry leaves in 2 cups of water to which salt and turmeric is added. When the vegetables are almost done, add yogurt mixture and boil thoroughly.
Simmer for about 10 minutes. Lace with coconut oil and serve with rice.
Tip: If you do not like the smell of raw coconut oil, then just avoid the oil as it is optional. You can also add raw mango to aviyal. If you do so, reduce the yogurt to 1 cup only.