Avial

Ingredients
Elephant yam (Chena)
Cucumber (Vellarika)
Carrot
Raw banana
Drumstick
Potato
Snake gourd (Padavalanga)
Tamarind - gooseberry size
To be ground to a fine paste:
Coconut - ½ cup
Shallot - 4
Chilly powder - 1 tsp
Turmeric powder - ½ tsp
Cumin powder - ¼ tsp
How to make tamarind pulp:
Soak tamarind in 1/2 cup of water for 30 minutes and mix well. Extract the juice and keep aside.
Method:
Wash all vegitables and cut them into 2 inches long and keep aside.
Heat coconut oil in a kadai. Add green chilly,curry leaf and vegitables and saute well.
Add 1/2 cup water and cover with a lid .cook in low flame.
When fully cooked, add tamarind pulp(as your taste) and mix well.
Add ground mixture to the cooked vegitables. Add 1 tsp of coconut oil and remove from fire.