Avial

Method

Peel and cut all vegetables into roughly 5cm-long batons of similar thickness. Heat coconut oil in a heavy-bottomed pan and add cumin seeds and fenugreek seeds, allowing them to crackle for about 30 seconds. Add the green chillies and curry leaves, then immediately add the harder vegetables (potato and pumpkin) first, followed by the softer ones. Sprinkle turmeric powder and salt, then stir gently to coat everything in oil. Add the grated coconut and mix thoroughly. Cover the pan with a lid and cook on medium heat for 12-15 minutes, stirring occasionally with a gentle folding motion rather than vigorous stirring, until all vegetables are just tender but retain their shape. The dish should have a light coating of coconut oil with no excess liquid; if there is moisture, continue cooking uncovered for another minute or two.