To steam the vegetables

• Peel and slice the yam, carrot and winter melon into thick sticks.
• Slice into thick sticks the snake gourd, raw mango, plantain, yardlong beans and moringa pods.
• Add these to the deep pot and add the water, salt and turmeric and set it to cook on medium heat.
• Grind the ingredients for the masala into a smooth paste with just enough water needed.
• Once the vegetables are cooked, add the ground masala paste.
• Mix well and let it come up to a gentle simmer.
• Once the mix comes to a boil, top it with the curryleaves and coconut oil.
• Cover with a lid and remove from heat.
• Leave the mix for 5 minutes for the flavours to infuse.
• Sweve hot with steamed rice.