Avial

Ingredients:

• Mixed Vegetables – (Raw Plantain/ Yam/ Yellow Cucumber/ Carrot/ Potato/ Drumstick/ Chayote Squash) – peeled and cut to 3 inch long strips – 2 cups

• Water – to cook veggies

• Turmeric Powder – ½ tsp

• Salt to taste

  
  

For Paste:

• Grated Coconut – ½ cup

• Curd – ¼ cup

• Cumin Seeds – ½ tsp

• Green Chilli – 3 nos
  

For Tempering:

• Curry Leaves Fried in coconut oil
  

Method:

• Cook the vegetables in water with salt, till soft. Check the drumstick if it’s soft; and remove from flame. Add salt after the vegetables have cooked.

• Grind coconut with cumin, green chillies and curd to make a fine paste.

• Add this to the cooked vegetables. Add the tempered curry leaves and mix them in.

• Serve hot.