In a blender, add coconut, green chilli, shallots, cumin seeds and ginger. Blend it coarsely and keep it aside. Chop all the vegetables lengthwise. Soak the chopped brinjal in hot water along with a little salt, and keep it aside till you are ready to cook to avoid discoloration. In a wide and deep pan, first add drumstick, carrot, and beans. Add turmeric powder and salt. Add water and allow it to cook. Cook it till it is half-done. Then add the rest of the vegetables. Mix it all well. Cook till all the vegetables are done and all the water gets absorbed. When the vegetable cooked well add the grounded coconut paste and mix it well. Now, switch off the flame and add yogurt. Mix it well. Then add a tablespoon of coconut oil, torn curry leaves and give a stir.