Ingredients:

1 small raw plantain, peeled and cut into cubes

10 long beans / achinga payar, cut into 1 inch pieces

1 zucchini, peeled and cut into cubes

5 ivy gourd/ kovakka, cut into half

1 cup yellow cucumber / vellarikka, peeled and cut into cubes

1 medium bitter gourd / pavakka, cut into small pieces

1 1/2 cup grated coconut

1/2 tsp cumin seeds

3 green chillies

3 shallots

2 sprig curry leaves

1 cup yogurt, beaten

salt to taste

2 tbsp coconut oil

Preparation:

1. In a large thick bottomed pan, add the chopped raw plantain, long beans, zucchini, ivy gourd and yellow cucumber and cook it with salt and enough water.
2. When the vegetables are half done, add bitter gourd pieces and cook till done (add more water if needed).
3. Grind grated coconut adding green chillies, shallots and cumin seeds to a coarse paste and keep it aside.
4. When the vegetables are cooked, add the ground coconut paste along with curry leaves and mix well and cook for 3-4 minutes on medium flame till the raw taste of coconut mixture is gone. 
5. Reduce the flame and add the beaten yogurt and mix well and cook it for 2 minutes on low flame. Adjust the salt.
6. Switch off the flame and sprinkle the coconut oil and few curry leaves on top and keep it covered until ready to serve....Serve with rice..