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• ½  cup Coconut (fresh) 
• 1 tsp Cumin powder
• 2 Green chili 
• ½ cup Water (blending)
• ½ Potato (boiled and cubed)
• 2 cups Water
• ½ cup Cucumber 
• 1 tbsp Beans (chopped)
• 1 cup Tinda (chopped)
• 1 tbsp Raw Banana 
• 1 Carrot (chopped)
• ¼ cup Elephant Foot Yam (jimikand)(chopped)
• 1 Drumstick, chopped
• 4 Curry leaves
• ½ tsp Turmeric powder
• Salt According to taste 
• 1 tsp Coconut oil
• ½ cup (sour)

FOR TEMPERING:

• 2 tsp Coconut oil 
• 1 tsp Mustard seeds 
• ½ tsp Urad dal
• 2 dried Red chilis
• 3 Curry leaves
• A pinch of asafoetida 

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Coconut Paste:

In a blender, blend coconut, cumin powder, green chili and water until smooth.

• In a pan, add coconut oil and curry leaves. Stir properly.
• Add potatoes, veggies, salt, turmeric and water
• Cover for 10 minutes till they are cooked well.
• Add prepared coconut masala and boil for 2 minutes.
• Turn off the flame and add sour curd. Stir well.
• Prepare the tempering and pour onto the avial and mix well.
• Serve hot with rice

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