Aviyal

Beans 200 gms
Snake gaurd 100 gms
Carrot 150 gms
Drum stick 2
Yam 200 gm
Banana 2
Coconut oil 3 spoon
Coconut scrapped 2 cups
Green chilli 10
Cumin seed ½ spoon
Yogurt 1 cup
Turmeric powder 1 tea spoon
Salt to taste
Curry leaves 4 stem

Cut all vegetable in 3” size and very thin. In a thick bottomed pan mix all vegetable, turmeric powder ,2 stems of curry leaves and 1 spoon of coconut oil. Mix well and cook in slow fire closing the vessel till tender stirring frequently. Grind coarsely coconut, green chilli and cumin seed. To the cooked vegetable add yogurt and cook for 2 mts, and add the ground paste and salt. Mix well. Remove from fire and add balance oil and curry leaves stir well and close with a lid.