Cut all the vegetables lengthwise. Make sure they are more or less the same size. Set aside.

Place sliced brinjals in a deep bowl, and sprinkle with a generous amount of salt. Set aside for 20-30 minutes.

Soak tamarind in ¼ cup water. Set aside for 10-15 minutes.

Meanwhile coarsely grind grated coconut, cumin seeds, garlic paste, and green chillies. Set aside.

Place all the veggies and curry leaves in a heavy bottomed deep pan. Squeeze out excess water from the brinjals before adding it to the pan. Add enough water just to cook the veggies (I used around 1 ½ cups of water). At this stage, you can also add the tamarind water (Discard the solid bits).

Mix in ground turmeric, and salt. Now place the pan over medium to high heat, and cook.

When the vegetables are half cooked, add the coconut paste to the pan. Mix well. Add more water if needed. Cover with a lid, and let it simmer until the vegetables are done.

Remove it from flame, and drizzle coconut oil over the veggies. Mix well. Aviyal is ready to serve.