• Rinse all the vegetables thoroughly. Peel and chop the vegetables into thick, long batons or sticks. Immerse the banana in cold water to avoid darkening. Keep the remaining vegetables aside.
• In a bowl, whisk the yoghurt and let it rest.

To make the coconut paste:

• Grind the green chillies, cumin seeds and grated coconut along with ½ cup water to get a coarse paste. Keep aside.
• In a pot, add green beans, drumsticks, plantain and carrots along with turmeric powder, salt and a cup of water. Cover the pan and cook the vegetables on medium flame until the vegetables turn tender.
• Add the coconut paste and mix gently. Allow the mixture to simmer for 5-7 minutes or until the vegetables are thoroughly cooked.
• Reduce the flame and slowly add the whisked yoghurt. Mix and let it simmer for 30-60 seconds.
• Mix in 1-2 tablespoons of coconut oil and curry leaves. Cover and keep aside so that the flavour infuses well.
• Serve with papadums, pickle, sambhar and steamed rice for a hearty meal.