AVIAL

Potpourri of vegetables cooked along with coconut oil and yogurt

Ingredients 

Yam – 300 gms
Long beans – 100 gms
White pumpkin – 300 gms
Drumstick – 100 gms
Green Chilli – 2
Curry leaves – 2 gms
Carrots – 150 gms
Karamani (Long yard beans) – 70 gms
Nendran banana – 1
Coconut – 1
Coconut oil – 10 tbsp
Salt – to taste
Turmeric powder – ½ tsp
Chilli powder – ¼ tsp
Jeera powder – 1 gm
Raw mango – 50 gms
Curd – 2 tbsp
Water – 350 ml

Method

1. Cut all the vegetables into long pieces and boil them in water.
2. Add ½ tsp of turmeric powder and chilli powder to the boiling vegetables.
3. When the vegetables are half boiled, add cut pieces of the raw mango.
4. Grind the whole coconut in a mixer and make it into a paste. Add ½ tsp of turmeric powder and ½ tsp of jeera powder to the paste.
5. Add this paste to the boiled vegetables.
6. Now add the coconut oil, curry leaves to the vegetables and mix well.
7. Add 2 tbsp of curd in the end. Serve hot.