Avial/Mixed vegetables in coconut gravy

Avial, as we all know is a Kerala speciality dish which we Tamilians also make at home. I got this recipe from my sister. She got it from our aunty who is a great cook. I got these delicious kachaudi-dal and Tomato thokku recipes too from her. I am not sure how authentic this recipe is, but it tasted mouth watering delicous. My sister specifically mentioned that adding curd/yogurt to the avial gives it an unique taste. Since I have stopped using dairy prodcuts in cooking, I did not add it. Looks like, tamarind extract would be a good substitute. I did not add both, still it tasted good. I will try adding tamarind extract the next time.

Ingredients for avial to serve 5 adults
Mixed vegetables: 5 cups(white pumpkin is a must, other than that I added carrot, beans, chayote/chow chow and mochai kottai(don't know its English name). Potato, yellow pumpkin, cluster beans(kothavarangai in tamil), sword beans(avarekkai in tamil) etc are few more vegetables that can be added)I think beetroot and mushy vegetables like okra/ladies finger are not preferred)
Coconut Oil: 2 tsp
Grated coconut: 1/2 cup
Tamarind extract: around 1/4 cup(extract from a tsp of tamarind, I haven't tried this yet)
Dried red chilly: 2 to 3 long
Jeera/Cumin seeds: 1 1/2 tsp
Turmeric Powder: 1/4 tsp
Curry leaves: 10 to 15 leaves
Salt to taste

For seasoning
Coconut oil: 1 tsp
Mustard seeds: 1/2 tsp
Curry leaves: 5 to 10 leaves

Procedure
1. Clean the vegetables and cut them into 1 to 1 1/2 inch long wedges.
2. Add coconut oil, turmeric powder and curry leaves to the vegatables and mix well.
3. Pressure cook the vegetables(without adding water to the vegetables). Allow just 1 whistle and switch off the stove. Otherwise cook like how we do for idli without putting the "weight". Basically the vegetables should be overcooked.
4. Gring coconut, red chily and jeera in a mixer to a smooth paste(add water if needed)
5. Transfer the vegetables in a pan/kadai and place in the stove on medium heat. If adding tamarind extract, add it now and allow it to cook for around 5 to 10 minutes till the raw smell of tamarind goes away.
6. Add the coconut paste and salt to the vegetables and mix well. Let it cook for 5 to 10 minutes.
7. Remove from heat.
8. For the seasoning, in a small pan add 1 tspof coconut oil. Add mustard when the oil is hot.When the mustard splutters, add the curry leaves. Add this to the avial and mix.
9. Serve with hot rice and papad.