Avial

Description

Madras Style Vegetables

Ingredients

• 1/2 cup green peas, thawed
• 2 carrots, peeled and cut into 1/4 inch rounds
• 1 medium yellow squash, cut into 1/4 inch rounds
• 1 green plantain, peeled and cut into 1/4 inch strips
• 1 small red bell pepper, cut into 1/4 inch strips
• 1 cup green beans, french cut
• 10 fresh curry leaves
• 1 tsp. turmeric powder
• 1/2 cup ground coconut
• 6 green chilies, seeded and minced
• 1 tsp. cumin seeds
• 1/2 cup plain yogurt
• salt to taste
• 1 tsp coconut oil

Procedures

• In a large saucepan combine the Peas, carrots, Squash, plantain , bell peppers, beans, turmeric and curry leaves.
• Add a cup of water and bring to a boil. Reduce heat and simmer partially covered until vegetables are tender and have absorbed all the liquid (10 minutes).
• Do not let the vegetables get too mushy. The slight crunch of the vegetables adds to the flavor of the dish.
• In a bowl whisk the yogurt and set aside.
• In a blender mix the coconut, chilies and cumin seeds into a paste using very little water.
• Add this to the yogurt and mix the salt into this seasoned yogurt.
• Add to the cooked vegetables in the pan. Sprinkle the coconut oil and mix well taking care not to break the vegetables.
• Cover and simmer over very low heat until the mixture is warmed through. Serve hot.