Holy Basil Aviyal

Chopped snakegourd, ridgegourd - 2 cups each
mustard - 1 teaspoon
cumin seeds - 1 teaspoon
channa dal - 1 teaspoon
turmeric powder - 1 teaspoon
chilli powder - 1 teaspoon
corriander powder - 1 teaspoon
ground coconut - 1/2 cup
holy basil leaves - 1 table spoon
curry leaves to garnish
salt to taste
oil  - 1 table spoon ( Coconut oil preferred)

Heat oil in a pan. Spurt mustard seeds, cumin seeds and add channa dal till golden. Add vegetables now with turmeric powder, chilli powder, corriander powder, basil leaves and stir well. Add salt and little water. Mix well and allow it to cook for 5 minutes. Now add coconut paste and allow it to boil. The aviyal is ready. Garnish with curry leaves and eat hot with rice.
This dish is very nutritious for kids and the patients suffering in ulcer.