Avial

Ingredients:

Ash gourd - 1 long piece
Elephant foot yam (senai kizhangu) - 100 grams
Carrot, beans, peas - 100 gms
Drumstick - 1
Potato - 1/4 kilogram
curd - 2 cups or as required
Coconut oil - 2 teaspoon (tsp.)
Curry leaves - 1 sprig
Coriander leaves - 2 sprig
Salt to taste

for masala paste:

Green chilli - 1 or as needed
Cumin seed - 2 teaspoon (tsp)
Coconut - 1/2 (from whole coconut)

Method:

Wash and cut all the vegetables big cubes. (the pieces should be a little big).
Grind all the ingredients under the section "for masala paste" into a fine paste by adding little water as possible.
Cook all the vegetables with salt by adding water as needed.
NOTE: The vegetables should be soft but not mushy. (use very less water and cook)

Once the vegetables are cooked add the ground coconut paste and bring aviyal to boil in medium flame.
Now add yogurt or curd to sourness preference and cook for few minutes and remove from heat.
In a pan heat coconut oil add curry leaves, coriander leaves saute for second and add to aviyal and serve.

Tips:
Make sure when you cook vegetables you have too much water. if you have, drain it.
Add coconut paste only after the vegetables are cooked.