Ingredients

• Cut all the vegetables into cubes, or wedges
• 1/2 cup each of ash gourd (Kuwalo)
• 1/2 cup white pumpkin (dudhi)
• 1 cup drumsticks
• 1/2 cup yam
• 1/2 cup field marrow (moghe)
• 1/2 cup raw bananas
• ½ cup French beans
• ½ cup carrots
• 1/2 cup Ivy gourd (tendli)
• Basically you can add any of the above vegetables as available and in proportion of your choice.  
• 1 cup yogurt
• 1 sprig curry leaves
• 1 tsp mustard seeds
• Salt to taste
• ½ tsp turmeric

Grind to a paste with little water

• 1 cup fresh coconut
• 3 green chillies
• 1 tsp cumin seeds

Method

1. Boil the vegetables with salt and turmeric adding  cup of water. 
2. When the vegetables are tender, add the ground coconut paste to the vegetables, mix well and simmer for 5 minutes, if water is required add some. 
3. Add the beaten curd, simmer for a minute, do not boil vigorously or the yogurt will split.
4. For tempering, heat oil add the mustard seeds and curry leaves and pour over the Avial. 
5. Serve hot.

Usually Aviyal is a dry dish and typically served with rice, sambar, pickle and papad. I have made it like a stew so that it can be served as a one dish meal with rice, pickle and papad and can even be had for breakfast with with idlis, appams or set dosa.