Cut vegetables into long thin slices. Vegetables used are chenai (yam), potato, eggplant, pumpkin, raw banana, carrot, drumstick, peas, cucumber. Boil them after adding salt. Drain off the water (retain it to add later). Wet Grind coconut, green chilies, jeera. Pour the ground mixture into the boiled vegetables. Add a little curd, curry leaves, few teaspoons of coconut oil. Sautee mustard, urad dal in coconut oil. Add some of the drained off water, if needed, to get right consistency.
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| Vegetables cut - see the size and shape |
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| Avial. |
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