Step 1

Firstly rinse and then drain all the veggies.

Step 2

Then peel and chop them in medium to long thick sticks or batons. Keep aside.

Step 3

For chopped unripe banana, keep them immersed in water so that they do not darken.

Step 4

Beat 1 cup fresh curd and keep aside.

Step 5

In a grinder take 1 cup grated coconut, 1 teaspoon cumin seeds and 2 to 3 green chilies (chopped).

Step 6

Add ⅓ to ½ cup water and grind to a coarse paste. Keep this coconut paste aside.

Step 7

Take the vegetables which take a longer time to cook in a pan or pot. I have added carrots, drumsticks and green beans (french beans) first.

Step 8

Sprinkle ½ teaspoon turmeric powder and salt as per taste.

Step 9

Add 1 cup water and stir well.

Step 10

Cover the pan and keep it on a stove top on medium-low to medium flame.

Step 11

Simmer till the vegetables are half cooked.

Step 12

Then add the remaining vegetables which take less time to cook. At this step I have added plantain, mangalore cucumber (field marrow), ash gourd and pumpkin.

Step 13

Mix it with the remaining half cooked vegetables.

Step 14

Cover and continue to cook on medium-low to medium flame.

Step 15

In between do check and if the water dries, you can always add more water.

Step 16

Simmer till the vegetables are almost cooked.

Step 17

Add the ground coconut paste.

Step 18

Mix gently but well.

Step 19

Let the mixture simmer for some 5 to 7 minutes or till the veggies are completely cooked. They should hold shape. So do not cook them too much. If the mixture becomes dry, then add some water.

Step 20

When all the veggies are cooked, then reduce the flame to a low. Add the whisked curd.

Step 21

Stir. And simmer for a minute and switch off the flame.

Step 22

Add 1 to 2 tablespoons coconut oil.

Step 23

Also add 12 to 15 curry leaves. Mix well. Then cover and let the flavors infuse for 5 minutes.

Step 24

Serve avial with rice, kerala sambar and some papadums.