Avial

Ingredients:

Ash gourd (Poosanikkai)
Raw Banana
Carrots
Beans
Potatoes
Elephant Yam (sennakizhangu)
(All the above vegetables cut into thin 1 inch long pieces totalling to 2 - 3 cups)

Turmeric powder   -  1 tea spoon
Asafoitida              -  1 tea spoon
Coconut oil            -  5 table spoon
Curd                      -  1 cup
Curry leaves           -  a few leaves
Salt to taste

For masala: (to be ground into soft paste adding limited water)

Grated coconut    -  4 table spoons
Jeera                    -  1 table spoon
Green chilies         -  3 - 4 nos

1.  Take the chopped vegetables in a thick bottomed vessel, add 1 cup of water, salt, turmeric powder and boil till they are soft.
2.  Add the ground masala and water if necessary and boil again for 3 - 5 mins.
3.  If necessary mix 1 table spoon of rice flour with water and add it to the vegetable mixture.  This helps to thicken the vegetable mixture.
4.  Remove from stove,  after the avial comes to room temperature add the curd.
5.  Heat coconut oil in a kadai, add the curry leaves and after it crackles add it to the avial.
6.  Serve with rice/ roti/ dosa or adai.