AVIAL – is a mixed vegetable dish from Kerala in South India. It is traditionally made with root vegetables and raw bananna.
This is a special dish served at weddings and Onam, a religious and harvest festival. I find it great at the end of the week to finish off odd vegies!
Chop into batons 200 grams carrots and 200 grams sweet potato. Top and tail 200 grams green beans (or substitute with 6 cups mixed veggies of your choice).
Pour 1 cup of water into a casserole dish, add 1 dessertspoon crushed ginger, 2 sliced green chillies and prepared carrots and sweet potatoes. Simmer for 10 minutes. Add 1/2 cup desiccated coconut, 1 teaspoon turmeric, the prepared green beans and 1 teaspoon sugar, 1 - 2 teaspoons salt. Simmer for another 5 minutes.
While the vegies are simmering, heat a pan then add 2 dessertspoons oil, 1 teaspoon cumin, 6 curry leaves and 2 dried red chillies broken into pieces. Fry on a low flame till the cumin goes dark, about 2 minutes. Now add this spice infused oil (tadka) to the vegies. Stir in 420 ml (approximately 1 ½ cup) Greek yoghurt (at room temperature) and serve immediately.
Enjoy with plain boiled rice.
Goes well with fried fish
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