INGREDIENTS
14 ITEMS REQUIREDCoarsely grind the grated coconut, cumin seeds, and green chilies with a splash of water into a thick, slightly grainy paste.
Add the raw banana, carrot, yam, and drumstick to a kadai with the turmeric, salt, and enough water to just cover, and boil until slightly tender.
Add the pumpkin and green beans to the pot and continue cooking until all the vegetables are tender but still hold their shape.
Drain off any excess water from the pot, leaving just enough to keep the vegetables moist.
Add the ground coconut paste to the vegetables and mix gently, then simmer for a few minutes so the paste cooks through and thickens the curry.
Lower the heat and fold in the whisked yogurt, stirring gently until just combined.
Turn off the heat as soon as the yogurt is incorporated and the curry looks glossy and well coated.
Drizzle the raw coconut oil over the avial and scatter the curry leaves on top, then let it rest briefly so the flavors settle before serving.
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