1. Pour 1 cup water in large deep vessel.

2. Put to boil, add chilli and turmeric powders.

3. Add yam, banana, drumsticks, snakegourd, stringbeans.

4. Cover and simmer for 5 minutes.

5. Add cucumber, brinjal, onion, cook till tender but not mushy.

6. Add slit chillies, coconut paste, and simmer for 2 minutes.

7. Just before taking off fire, add oil and curry leaves.

8. Serve hot with appams, parottas, rice or even bread!

Making time: 45 minutes
Makes: 5 servings
Shelflife: 1 day