### TranslatedIngredients: 1 cup Vellai Poosanikai (Ash gourd/White Pumpkin) - cut lengthwise,2 Drumstick - cut lengthwise,2 Carrots (Gajjar) - cut lengthwise,10 Green beans (French Beans) -  cut lengthwise,1 Raw Banana - peeled and cut lengthwise,2 Potatoes (Aloo) - peeled and cut lengthwise,1 cup Elephant yam (Suran/Senai/Ratalu) - peeled and cut lengthwise,1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1-1/2 cups Fresh coconut - grated,3 Green Chillies,1 sprig Curry leaves,1 teaspoon Cumin seeds (Jeera),1 tablespoons Coconut Oil,Salt - to taste ### PrepTimeInMins: 30 ### CookTimeInMins: 45 ### TotalTimeInMins: 75 ### Servings: 4 ### Cuisine: Kerala Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Kerala Style Avial Recipe, we will first steam all the vegetables along with salt.I like to cook the vegetables together in a pressure cooker.To do this, place all the cut vegetables into the pressure cooker, sprinkle some salt, add 1/4 cup of water and cover the pressure cooker. Place the weight on and allow the vegetables to pressure cook for about 2 two whistles. After two whistles, turn the heat to low and simmer for about 3 to 4 minutes and turn off the heat.Release the pressure immediately, by placing the pressure cooker under running water. Once the pressure is released, open the cooker. Transfer the steamed vegetables to a serving bowl.Our next step, we will make the Coconut Base for the Kerala Avial. To do this, place the coconut, green chillies, cumin seeds into the mixer. Add a little warm water and blend to make an almost smooth paste.Add the coconut mixture to the steamed vegetables, add a tablespoon of coconut oil, torn curry leaves and give the Kerala Avial a stir. Adjust the salt to suit your taste.When you are ready to serve, warm the Kerala Avial in the microwave and serve along with steamed rice and Vathal Kuzhambu