Heat 2 tsp of oil in a pressure cooker, add the curry leaves, drumsticks, colocasia, yam, bottle gourd, surti papdi, red pumpkin, french beans, carrots, banana and turmeric powder, mix well and sauté on a medium flame for a minute.
Add the prepared paste, salt and ¾ cup of hot water, mix well and pressure cook on a high flame for 3 whistles.
Allow the steam to escape using natural release method, ( refer handy tip) before opening the lid.
Add the curds and the remaining oil and mix well. Serve immediately.
Natural release method: to use this method, remove the pressure cooker from the hot burner and let the pressure drop by cooling down naturally. It works best for grains and for beans that you might use for salads, as quick-releasing the pressure can cause the beans to split apart.