For 4 Person(s)
Grind coconut, cumin seeds and green chilli together into a fine paste.
In a kadai add all the vegetables except peas and brinjal. Pour in some water and season with some salt. Cook until the vegetables are done.
Now add in brinjal and frozen peas and cook for 2 minutes.
Pour in the coconut paste and mix well. Let it cook for 3 minutes. Pour in the curd and mix well. Switch off the flame.
In a small pan heat oil and add some mustard and cumin seeds. Add in curry leaves and fry for 30 seconds.
Pour this seasoning into the avial and mix well. Serve hot with rice.