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 🙂
