Peel and chop the carrot and yam into batons of 4 cm length.
Peel and cut the potato into batons. String the beans and slice into halves.
Peel, deseed and cut the winter squash (ash-gourd) into similar sized batons.
Fill 1/2 cup water in a medium sized saucepan. Add the carrot and yam. Once this comes to a simmer, cover and cook for 3 minutes.
Then, add the other vegetables along with 1/4 cup water, half teaspoon of salt. Cover and cook for another 4-5 minutes, until all vegetables are cooked, but not falling apart.
While the vegetables are cooking, prepare the spice paste using grated coconut, cumin seeds and green chillies.
Take the ingredients in a small blender jar along with 2-3 tablespoons of water and blend to a smooth paste.
Add this paste to the cooked vegetables in the pan.
Mix gently and simmer for 2-3 minutes until the sauce is nearly dry, and clinging to the cooked vegetables.
Remove into a bowl and serve hot with steamed rice.