I had potato, drumstick, carrot and beans which together measured 2 cups. Put the chopped veggies in a cooking pan with water, salt and turmeric powder. Let them cook in medium flame till soft but not mushy.
Meanwhile take grated coconut, cumin and green chillies in a mixer and grind together to fine puree. For ease of grinding you can add little water too. Add this coconut puree to the veggies that are cooked.
Adjust consistency and salt. This curry needs to be thick, so do not add much water. Bring this to boil and finally add yogurt. Mix and switch off. After adding yogurt, do not boil the avial.
Next heat a tempering pan with oil,mustard seeds, lentils, curry leaves and red chillies. When the mustard sizzle pour it over gravy. Very delicious and comforting avial with veggie goodness is ready to serve.