Single Mild Coconut Yogurt Avial

Cut all the carrot into thin batons about 4 cm long and 5 mm thick, all the trimmed green beans into 4 cm lengths and all the pumpkin into thicker batons about 4 cm long and 1 cm thick. Finely grate all the fresh coconut, then pound it in a small mortar with all the ground cumin and 30 ml water into a coarse moist paste. Whisk all the yogurt smooth and finely chop all the curry leaves.

Put all the carrot and green beans in a small heavy saucepan with the remaining 50 ml water, all the ground turmeric and a little salt. Cover and simmer gently for 8 minutes. Add all the pumpkin, stir gently, cover again and simmer for 6 minutes until the vegetables are nearly tender. Keep the heat low and retain every drop of cooking liquid.

Fold in all the coconut-cumin paste, scraping the mortar clean. Cover and simmer gently for 5-7 minutes until the beans and carrot are fully tender and the pumpkin is tender but holds its shape. Stir gently without mashing; the coarse coconut sauce should coat the vegetables rather than form a thin soup.

Reduce the heat to its lowest setting. Gently fold in all the whisked yogurt and warm for 1 minute without boiling hard. Take off the heat, stir in all the coconut oil and finely chopped curry leaves, then cover and let stand for 5 minutes. Taste for salt. Serve every vegetable, leaf and all the sauce warm as one generous vegetable side portion; rice, bread, lentils and other dishes are not included.