AVIAL / MIX VEGETABLES IN COCONUT GRAVY

AVIAL / MIX VEGETABLES STEW IN COCONUT GRAVY

INGREDIENTS

Suran / yam	100 gms
Gajar / carrot	½ no
Farasbi / shravan ghevda / French beans	10 – 15 nos
White pumpkin / ash gourd	150 gms
Laal bhopla / red pumpkin	150 gms
Gavar /  cluster beans	8 – 10 nos
Val papdi	5 – 6 nos
Shevgyacha Shenga / Drum sticks	1 no
Raw banana	1 no
Batata / Potato	1 no
kateri vangi / Brinjal	1 no small
Tondli / gherkins	3 – 4 nos
Padval / Snake gourd	3 – 4 inch piece
Jeera / cumin	1 tsp
Fresh Coconut scraped	½ cup
Green chillies	4 – 5 nos
Sour Curd	3 – 4 tbsp
Haldi / turmeric	A pinch
Salt	T.T.
Curry leaves	1 sprig
Coconut oil	2 tbsp

METHOD

1.       Cut all the vegetables into finger shaped pieces.

2.       Boil them in little water or steam them separately till half cooked.

3.       Apply 1 tbsp curd to the suran and leave it in the curd till further use.

4.       Grind together to a smooth paste the coconut, jeera, and green chillies.

5.       Put back all the vegetables in the pan. Add little water if needed (use the water used to cook the vegetables in).

6.       Also add in haldi and salt and bring to a boil.

7.       Pour in the ground coconut paste and mix.

8.       When the vegetables coconut mix is bubbling add in beaten curd.

9.       Stir it in and switch off the flame.

10.   Keep a sprig of curry leaves on the hot vegetables.

11.   Heat coconut oil and pour it over the curry leaves. Stir the oil in.

12.   Serve the avial hot along with appam, neer dosa or rice.

I have served them with Ghavan / Rice Pancakes

http://paripoornapaksiddhi.blogspot.in/2015/10/tandulache-ghavan-rice-pancakes.html 

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