Cut all the vegetables of one inch size.
Pressure cook carrots, yam, bottle gourd for one whistle. Reserve the water.
Grind the grated coconut along with cumin and green chillies.
In a kadai add coconut oil to that add mustard seeds and curry leaves.
Add raw banana, once it's partially cooked, add rest of the vegetables and mix well.
Add the ground coconut, cumin green chilli mix and turmeric powder.
Add the water which was used in cooking the vegetables.
After 5 minutes add the beaten curd.
Stir well, add salt and mix.
Let it simmer for 5 minutes.
Cover it for a while before serving with white rice.
