Preparation
Peel and chop the carrot and yam into batons of 4 cm length.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000865/000865_step_1_M.jpg)
Peel and cut the potato into batons. String the beans and slice into halves.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000865/000865_step_2_M.jpg)
Peel, deseed and cut the winter squash (ash-gourd) into similar sized batons.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000865/000865_step_3_M.jpg)
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.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000865/000865_step_4_M.jpg)
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.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000865/000865_step_5_M.jpg)
While the vegetables are cooking, prepare the spice paste using grated coconut, cumin seeds and green chillies.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000865/000865_step_6_M.jpg)
Take the ingredients in a small blender jar along with 2-3 tablespoons of water and blend to a smooth paste.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000865/000865_step_7_M.jpg)
Add this paste to the cooked vegetables in the pan.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000865/000865_step_8_M.jpg)
Mix gently and simmer for 2-3 minutes until the sauce is nearly dry, and clinging to the cooked vegetables.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000865/000865_step_9_M.jpg)
Remove into a bowl and serve hot with steamed rice.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000865/000865_step_10_M.jpg)