3 cups mixed vegetables (cauliflower, French beans, drumsticks, potatoes, capsicum)
1 cup white squash, cubed
4 green chilies
2 cups plain yogurt
1 cup grated coconut
2 sprigs curry leaves
4 tsp coriander leaves
1/4 tsp mustard seeds
1/8 tsp turmeric powder
1/2 cup oil
2 red chilies
1 tsp sugar
1 tsp cumin seeds
1/8 tsp black gram
A pinch of Asafoetida
Salt to taste

Aviyal

1. Boil the vegetables in 1 cup of water until they are tender. Keep aside.
2. Mix yogurt, sugar, cumin seeds, grated coconut, turmeric, salt, coriander leaves, a cup of water and blend them to a fine paste.
3. Heat 2tbsp of oil and fry the ground paste for few minutes. Add the boiled vegetables along with green chilies and simmer the contents for 10 minutes.
4. Stir frequently that yogurt does not stick at the bottom. Remove from heat and keep aside.
5. In a wide skillet, heat oil on medium, add dry red chilies, mustard seeds, black gram, curry leaves, asafoetida and add to the vegetables.
6. Cook for a minute and remove from heat.
7. Serve with parathas or plain white rice.