Aviyal

Ingredients

• 2 medium carrots, cut into 1 inch thick strips
• 50 grams French beans, cut into 1 inch pieces
• 100 grams white pumpkin (bhopla), peeled and cut into 1 inch thick strips
• 50 grams broad beans (papdi), stringed and cut into 1 inch pieces
• 100 grams raw banana, peeled and cut into 1 inch thick strips
• 100 grams red pumpkin (kadu), peeled and cut into 1 inch thick strips
• 50 grams cluster beans (gavar), stringed and cut into 1 inch pieces
• 100 grams drum sticks, peeled and cut into 1 inch pieces
• 50 grams yam (suran), peeled and cut into 1 inch thick pieces
• Salt to taste
• ¼ teaspoon turmeric powder
• 1 cup whisked yogurt
• 2 tablespoons coconut oil
• 10-15 curry leaves
  Paste
• 1 cup scraped fresh coconut
• 2-3 green chillies
• 1 teaspoon cumin seeds

Method

1. Heat a non-stick deep pan, add carrot, French beans, white pumpkin, broad beans, raw banana, red pumpkin, cluster beans, drumsticks , yam, salt, turmeric powder and  1 ½ cups water, mix and cover and cook for 10-12 minutes.
2. Put coconut in a blender jar, add green chillies, cumin seeds and ½ cup water and blend to a coarse paste. 
3. Add ground paste into the vegetable mixture and mix. Reduce the heat to low and add yogurt and mix. Cook for 1-2 minutes.
4. Add coconut oil and curry leaves and mix and take the pan off the heat. Transfer into serving bowls and serve hot.