• Carrot 1 medium sized
• White pumpkin 200 gms
• Raw banana 1 medium sized
• Yam 100 gms
• French beans 6-8
• Broad beans 6-8
• Drumstick 1
• Green peas (shelled) ¼ cup
• Curry leaves 10-12
• Salt to taste
• Yogurt 1 ½ cups
• Coconut oil 2 tbsps

Paste

• Coconut (scraped) ½ cup
• Green chillies 4
• Cumin seeds 1 ½ tsps
• Rice 1 tbsp

Peel, wash carrot, white pumpkin, raw banana and yam. String, wash French beans and broad beans. Cut these vegetables into finger sized batons measuring not more than two inches in length. Wash and cut drumstick into finger sized batons. Wash and drain green peas. Wash and pat dry curry leaves.
Boil yam separately in salted water. Drain and reserve.
To make paste, remove stems and wash green chillies. Grind coconut, green chillies, cumin seeds and rice to a fine paste. Whisk in yogurt and keep aside.
Boil carrot, white pumpkin, raw banana, French beans, broad beans, drumstick and peas and curry leaves in one and half cups of salted water. When vegetables are almost done, add yogurt mixture and stir thoroughly.
Bring to simmering point and remove from heat. Lace with coconut oil and serve.