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Cuisine Magazine Recipes

Avial

Posted on : 01-04-2016

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Ingredients:

2.5 - 3 cups Mixed vegetables (like carrots, beans, potatoes, drumstick, snake gourd, plantain, yellow cucumber, bottle gourd

1/2 cup Thick Yogurt

1/4 tsp Turmeric Powder

Salt to taste

Grind Together:

3/4 to 1 cup Fresh Coconut

4 - 6 Green Chillies

1/2 tsp Cumin Seeds

6 Shallots or 1 small onion (optional)

For Tempering:

1 tbsp Coconut Oil

1 Sprig Curry Leaves

Instructions:

In a saucepan, add the chopped vegetables, turmeric powder and water and cook till almost done.

Grind the coconut, shallots, cumin seeds and green chillies into a paste.

Add this ground coconut mixture to the cooked vegetables and mix well.

Then add salt and let it cook for a few minutes.

Now add the beaten yogurt and switch off the flame. Combine well.

Heat a tablespoon of coconut oil for seasoning. Add curry leaves and saute for a couple of seconds. Pour it over the vegetable mixture and mix well.

Serve with rice.

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