Add fresh coconut, cumin seeds, ginger, and green chillies to a blender jar.

Blend into a smooth paste, adding a little water as needed to help it along.

Transfer the ground coconut paste to a bowl, add the yogurt, and whisk together well. There should be no lumps. Set aside.

In a pot, add water and salt and bring to a boil. Add the longer-cooking vegetables first — like potatoes and raw plantain, if using. Cover and cook for 7-8 minutes. Priya's tip: the potatoes should be about 80% done at this point — a knife should slide through easily, but don't let them cook all the way through yet.

Add the rest of the vegetables (or your pre-cut frozen avial mix) and bring back to a boil on medium flame. Cook until just tender, about 7-8 minutes. Priya's tip: take care not to overcook them — the vegetables should hold their shape and texture, not turn mushy. If you're using fresh vegetables instead of the frozen mix, they may need a few extra minutes to cook through.

Once the vegetables are cooked, add the coconut-yogurt mixture to the pot and mix well. Priya's tip: work quickly once the coconut paste goes in — mix it in right away so it blends in smoothly without any lumps.

Cook for another 5 minutes on low flame, then garnish avial with fresh curry leaves and a drizzle of coconut oil for that final aromatic touch.

Cook for another minute, then take the pot off the flame. Transfer the avial to a serving bowl.