Take 3 cups (250g) of grated coconut and put it in a mixer jar. You can put part by part if mixer jar is small.

Grind it to paste, you can add very little water if required if coconut is a bit dry.

Take a small piece of cloth and cover it on a bowl or vessel. Pour the ground coconut on it.

Squeeze the cloth to extract coconut milk. Keep it aside.

Pour 500ml water in a vessel and bring it to boil. Then add 1 cup malbar cucumber, 1 cup potato and 1/2 cup carrot. Add salt as per taste. Cover the lid and boil them for 2 minutes.

In next round add 1/2 cup ivy gourd and 1 cup diced pumpkin. Close the lid and boil them again for 2 more minutes.

In third round add 1/2 cup beans, 1/2 cup long beans and 3 vertically slit green chilies. Close the lid again and boil for 5 more minutes. Here one thing to note is different vegetables have different cook time. So you need to maintain the order. One more method is taking all the veggies in a cooker and cook upto 1 whistle.

Finally add 10-12 raw cashews. This step is optional and can be added as per availability of raw cashew. Further you can add extra vegetables of your choice too.

Finally pour the coconut milk and adjust the salt. Close the lid and simmer for 5 more minutes. Take it off flame and keep aside.

Take 2 tbsp pure ghee in a small tempering vessel. Add 1/2 tbsp mustard seeds and 1/2 cumin seeds. Let it splutter. Cumin seeds are key ingredient of this dish.

Add 10-12 curry leaves and stir well.

Add the tempered mixture to valval and stir all the ingredients well.

That's all. Tasty, creamy, delicious Valval is ready to eat. Eat it with a bowl of rice or just drink it as Soup.