Avial

Carrot - 1
Raw banana -1
Snake gourd - 1cup, diced.
Cucumber - 1 cup diced
Drum stick - 2 nos. Cut into 2 1/2 inch long slitted lengthwice
Ash gourd - 1 cup, diced
Brinjal (white) - 3 nos
String beens - 6 nos
Yam - 1 cup diced
Green chilly - 6 nos.
Curry leaves - 3 springs
Chilly powder - 1 tsp
Turmeric powder 3/4 tsp
Tamarind juice - 1/4 cup( Instead of tamarind juice use raw mango thinly sliced or curd 1 cup)
Water - 2 cups
Coconut - 3 cups grated
Cumin seeds - 1 tsp
Small onion - 8 - 10 nos
Coconut oil - 3 tbsp

Method
Peal and dice vegetable into 1 1/2 inch long in medium thickness. In a heavy bottom pan put the yam with 1/2 cup water and half cook, when it is half done, add the vegetables, slit green chilly, turmeric powder, chilly powder and water. Close with a lid, allow it to boil. When half done add row mango or tamarind juice along with salt. Keep medium flame.

Grind the coconut with cumin seeds and small onions and add this in to the cooked vegetables. Put curry leaves. Mix
gently. Keep it for 3 minutes at high flame without lid. Put off fire and pour coconut oil and mix well. Serve it with rice.