Avial

Method

1. Peel and cut the vegetables into even batons about 5 cm long and 1 cm thick, keeping them in two piles: the firm ones — 50 g yam, 50 g raw plantain, 40 g carrot and 1 drumstick cut into 5 cm lengths — and the quick-cooking ones, 60 g ash gourd, 50 g snake gourd and 40 g green beans. Even batons are the whole character of avial, so take the time here.
2. Grind 40 g fresh grated coconut with 0.5 tsp cumin seeds and 1 shallot to a coarse, sandy paste in a small mixer or on a stone, adding no more than a tablespoon of water. It should stay grainy, not smooth.
3. Put the firm vegetables into a heavy-based pan or clay pot with 100 ml water, 0.25 tsp turmeric powder, 0.75 tsp salt and 2 slit green chillies. Bring to a boil over medium heat, cover and cook 8 minutes without stirring — shake the pan instead, so the batons keep their shape.