Vegetable Medley Avial

1.Combine the prepared yam, raw banana, drumstick, ash gourd, green beans, slit green chilies, turmeric powder, salt, and water in a pot or pressure cooker.

2.Cook the vegetables until they are just tender but still hold their shape. If using a pot, cover and simmer for about 15-20 minutes. If using a pressure cooker, cook for 1-2 whistles on medium heat.

3.While the vegetables are cooking, prepare the coconut-cumin paste. Grind the grated coconut and cumin seeds together to a coarse paste, adding a tablespoon of water if needed.

4.Once the vegetables are tender, gently stir in the ground coconut-cumin paste.

5.Cook for another 2-3 minutes on low heat, allowing the flavors to meld. Do not overcook after adding the coconut paste.

6.Heat the coconut oil in a small pan over medium heat. Add the curry leaves and sauté until they splutter and become crisp.

7.Pour the tempered coconut oil and curry leaves over the Avial.

8.Garnish with fresh curry leaves before serving.