Ingredients

Vegetables

You can use some or all of these available south Indian veggies like
kumbalanga (similar to cucumber),
kathirikka (baingan or eggplant),
Padavallanga (snake gourd) or padaval (chundakka)
Drumsticks (muringakka),
Raw plantain etc.
You can also use carrots (1 or 2 only, else it becomes too sweet),
Long beans or French beans,
Cucumber,
Potatoes,
1 plantain or raw banana
1 or 2 green chilies

Others

1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
Raw coconut or coconut powder (1/2 cup)
Salt to taste (one teaspoon)
Fresh curry leaves

Preparation

Boil the veggies with water (say 1/2 cup), salt and turmeric powder. Rinse the vegetables well before boiling. If using drumsticks, add only at the very end. Reduce the salt you add. The total sliced vegetables should total approximately five cups. When boiling add very little water if the veggies you add are rich in water (cucumber, cumbalanga etc.) Add the sliced green chilies to the boiling vegetables if you don't like it too hot. Else blend it with the coconut.Add the veggies that take longer to cook like plantain first, then beans etc. Meanwhile, blend the coconut to a smooth or semi-smooth paste with the green chilies or half the green chilies, and cumin. When the veggies are almost cooked, add this blended paste and curry leaves cook for a few minutes. You can season with mustard seeds if you wish but I prefer not to add any more oil (the coconut has enough of it). Serve the above with rice.