Avial

Ingredients

• Mixed Vegetables - 4-5 cups (ash gourd, plantain, carrot, beans, drumstick, brinjal, potatoes, cluster beans, chow chow)
• Coconut Oil - 3 tsp
• Thick Curd - 1 small cup(optional)
• Cumin Seeds - 1/2 tsp
• Curry Leaves - 8-10

For Masala

• Green Chillies - 4
• Coconut - 1/4 cup
• Ginger - 1/2 inch piece
• Cumin Seeds - 1 tsp
• Rice - 1 tsp

For Garnishing

• Coriander - 1 handful finely chopped

Preparation

To make the *Masala- Soak the ingredients for 10 minutes and grind them into a fine paste using very little water.

• 4 Green chillies
• 1/4 cup Coconut
• 1/2 inch Ginger
• 1 tsp Cumin seeds
• 1 tsp Rice

Procedure

Cut the vegetables into long thin pieces and boil all of them except raw banana and brinjal with just enough water in a broad pan. 5 minutes into the boiling add banana and brinjal. Note: If boiling the vegetables in the cooker put in all the veggies and cook until 1 whistle.

• 4-5 cups mixed vegetables(ash gourd, plantain, carrot, beans, drumstick, brinjal, potatoes, cluster beans, chow chow)

Once the veggies are soft (about 80% cooked) and most of the water has evaporated, add the *masala. Stir and add the coconut oil and curry leaves. Leave the stove on for 2 minutes more and then switch it off. Wait for everything to cool a litte for 5 minutes.

• *masala
• 3tsp coconut leaves
• 3-5 curry leaves

After the ingredients in the pan have cooled a little, add curd and mix well(optional).

• 1 small cup of thick curd

Season with cumin seeds and some curry leaves.

• 1/2 tsp cumin seeds
• 4-5 curry leaves

Garnish with coriander(optional).Our Avial is ready to be served! Adai and avial is a fabulous combination. Today I am just having it with hot rice :)