1. Add sufficient water and grind the coconut, chillies and cumin seeds into a fine paste.

2. Add the whipped yoghurt to the paste and mix well.

3. Cut all the vegetables into batons, 3 inches* 1 inch in size.

4. Heat 300 ml of water and add the vegetables. When the vegetables are half cooked

5. Add the paste and the curry leaves.

6. Mix and bring it to a boil. When the vegetables are completely cooked