Grind 1 cup of grated fresh coconut, 1 teaspoon of cumin seeds, and 2 green chilies with ⅓ cup of water to a coarse paste.
Put 1 cup of peeled elephant foot yam (suran), 1 cup of moringa pods (drumsticks), and ½ cup of green beans, all cut into thick sticks, in a pot with ½ teaspoon of turmeric, salt, and 1 cup of water.
Cover and simmer over medium-low heat for 12-15 minutes, until half cooked.
Add 1 cup of green plantain, 1 cup of Mangalore cucumber, 1 cup of ash gourd (winter melon), and 1 cup of pumpkin, all peeled and cut into thick sticks. Simmer until almost cooked.
Stir in the coconut paste and simmer for 5-7 minutes, until the vegetables are tender.
Lower the heat, stir in 1 cup of beaten plain yogurt, and simmer for about 1 minute. Add 1 tablespoon of coconut oil and 12 curry leaves, cover, and rest for 5 minutes.
