Cook the yam and jackfruit seeds in a cooker for 1 whistle, drain the excess water and keep it aside.
Take 2 cups of water in a thick bottom vessel and add all the vegetables and the cooked yam and jackfruit seeds.
Add turmeric powder, and salt and cook the vegetables until they get softened.
Dry roast the cumin seeds a little and grind them along with the coconut and green chilli in a mixie adding the curd.
Add this to the cooked vegetables and cook it further.
Heat 2 teaspoons of coconut oil and once the oil becomes hot add the cashews and curry leaves.
Saute well until the cashew becomes golden-coloured and transfer this to the cooking vegetables.
Adding jackfruit seeds is optional based on their availability.
