Prepare Vegetables: In a mud pot, mix all the vegetables with salt, turmeric powder, chili powder, curry leaves, slit green chili, and coconut oil. Let it rest for 10-15 minutes.

Grind Coconut Paste: Coarsely grind grated coconut, green chili, and cumin seeds without water.

Cook Vegetables: Sprinkle water over the vegetables, cover with banana leaves, and cook on medium heat for 15-20 minutes. Gently mix, and if needed, sprinkle more water until cooked.

Add Curd & Coconut Paste: Add sour curd to the cooked vegetables, mix gently, then add the coconut paste. Cook for 5 more minutes.

Final Rest: Turn off the heat, add curry leaves and drizzle with coconut oil. Cover and let it rest for 30 minutes before serving.