अवियल | Aviyal | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

Prepared with a delicious mix of veggies, this classic dish from Kerala is similar has flavours of coconut and yogurt too.

AVIAL

Ingredients

2 medium carrots, cut into 1 inch thick strips
50 grams broad beans (papdi), stringed and cut into 1 inch pieces
100 grams red pumpkin (kadu), peeled and cut into 1 inch thick strips
100 grams white pumpkin (bhopla), peeled and cut into 1 inch thick strips
50 grams French beans, cut into 1 inch pieces
50 grams yam (suran), peeled and cut into 1 inch thick pieces
100 grams raw banana, peeled and cut into 1 inch thick strips
100 grams drum sticks, peeled and cut into 1 inch pieces
50 grams cluster beans (gavar), stringed and cut into 1 inch pieces
Salt to taste
¼ tsp turmeric powder
1 cup whisked yogurt
2 tbsps coconut oil
10-15 curry leaves
Paste
1 cup scraped fresh coconut
2-3 green chillies
1 tsp cumin seeds

Method

1. Heat a non-stick deep pan, add carrot, red pumpkin, white pumpkin, French beans, yam, raw banana, drum sticks, cluster beans, turmeric powder and salt. Add 1 ½ cups water, mix and cover and cook for 10-12 minutes.
2. Put coconut in a blender jar, add green chillies, cumin seeds and ½ cup water and blend to a coarse paste.
3. Add ground paste into the vegetable mixture and mix. Reduce the heat to low and add yogurt and mix. Cook for 1-2 minutes.
4. Add coconut oil and curry leaves and mix and take the pan off the heat. Transfer into serving bowls and serve hot.


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