Ingredients: 1. Elephant Yam (Chena) - 150 g    Vellarikka - 75 g    Snake Gourd (Padavalanga) - 30 g    Raw Banana (Ethakka) - 1 piece    Yellow Pumpkin (Mathanga) - 30 g 2. White Chana Gram - 10 g     Green Peas - 10 g   3. Turmeric Powder - 1/2 tsp   4. Asofoetida - 1 pinch     Jaggery - 1 small piece   5. Pepper - 5 g     Dry Red Chilli - 2   6. Curry Leaves - 1 spring     Coconut Oil - 30 ml     Jeera - 5 g   7. Grated Coconut - 1 and 1/2     Salt - as required

Method:

Cut the first set of ingredients into small square shaped pieces. Soak the second ingredients.
 

Mix the first and second ingredients along with salt and water in a hard bottomed vessel.
 

Fry and grind pepper and dry red chilli in ghee. Add turmeric powder and this grounded powder to the vegetables mix.
 

Add Asofoetida and Jaggery with this mixture and cook them covered.
 

Place a pan on the stove and pour coconut oil. Fry the grated coconut in the oil until it turns brownish red.
 

Splutter Curry leaves and Jeera in coconut oil and mix it with the cooked vegetables and fried coconut.
 

Mix everything well and serve hot.