Avial (mixed vegetable curry)

Avial (mixed vegetable curry)

Serving size: Serves 4
Cuisine type: Indian
Cooking time: Less than 60 minutes
Special options: Vegetarian
Course: Lunch, Main
Favourite flavours: Curry, Easy recipes

Avial (mixed vegetable curry)
INGREDIENTS

500g mixed vegetables (brinjal, pumpkin, cucumber, string beans, eggplant, yam, potato, drumstick, snake gourd etc as available) cut into long thick slices
¼ cup onions sliced into big pieces
4 green chillies, split lengthwise
3 sprigs curry leaves
½ teaspoon whole cumin seeds
3 eschalots, sliced
½ teaspoon turmeric
salt to taste
2 cups fresh coconut grated (or 2 cup desiccated coconut soaked in water for 5 minutes then squeezed to remove water)
½ cup plain yoghurt
1 tablespoon coconut oil
METHOD

Place the vegetables, onions, chillies and half the curry leaves in a saucepan with ½ cup water, turmeric and salt. Steam gently over low heat until vegetables are almost cooked.

Puree the cumin, eschalots and coconut in a blender or pestle and mortar until it turns into a rough paste. Stir in yoghurt. Add the coconut paste to the vegetables and continue to cook until vegetables are tender.

Heat coconut oil in a saucepan over medium heat and add remaining curry leaves; allow leaves to crackle and pour over the curry. Serve immediately with rice.
User comments
i just loved this recipie thanks for it

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