Avial (Tirunelveli Style)

Ingredients

Carrot - 1 (large)

Beans - 10

Peas - 1/2 handful

Potato - 1/2 (large)

Brinjal - 2

Raw Mango (optional) - 1/2 

Plantain (Valaikkai) (optional) - 1

Cauliflower (optional) - 10 florets

Drumstick (optional) - 2

Tomato (optional)

Tamarind - 1/2 pod

Turmeric - 1/2 tsp

Salt - To taste

Water (As needed) - To cook veges

For Masala:

Coconut Flakes - 1/4 cup

Green Chillies - As needed

Cumin - 1/2 tbsp

For Seasoning:

Oil - 2tbsp

Mustard - 1/4 tsp

Urad Dhal - 1/4 tsp

Chopped Onion - 2 tbsp

Curry Leaves - 10 Nos.

Method

1. Have a bowl of water ready to put the cut vegetables, so they won't change color.
2. Slice the carrots round or cut them into 1 inch cubes.
3. Cut the beans into 1 inch long pieces.
4. Cut the brinjal, potato, mango and plantain into 1 inch cubes.
5. Cut the drumstick into 2 inch long pieces.
6. Add all these veges to the bowl of water and wash them really good.
7. To a pan, add all the vegetables. Add tomato if desired.
8. Add turmeric and salt.
9. Add tamarind water. 
10. Add water enough to cover the vegetables. Cook them on a med - high heat, till they are half way done.
11. In a mixer / blender, grind the masala to a fine paste, adding little water.
12. Now, add the masala to the vegetables.
13. Do the seasoning and add to the vegetables.
14. Check for salt at this point.
15. Using a spatula, very gently turn the veges, every 2 minutes.
16. Simmer at a low - medium heat until all the water is evaporated.
17. Serve as a side for rice with sambhar or dhal.

Note

1. I personally prefer to add brinjal 'coz it gets kind of mashed easily and the seeds give a beautiful look and feel to the dish. Eggplant, on the other hand, can also be added, but it just gets soft when cooked.
2. The optional vegetables can be skipped while making the dish.