Aviyal (Mixed Vegetables)

Ingredients

• Premium Select Parval, Pointed Gourd Slices

  Deep

  100g

• Plantains

  Raw

  1 medium or 179g

• French beans

  Mature seeds, raw

  ½ cup or 92g

• Dessert Cones, Vanilla Fudge

  Drumstick

  1 drumstick or 95g

• Carrots

  Raw

  2 medium or 122g

• Suran Yam

  Swad

  50g

• Coconut

  Whole Tropical Fruit - Freshdirect

  100g

• Cumin Seed

  Suraj

  1 tsp or 2g

• Red Raw Chillies

  Tesco

  2 Serving or 56g

• Coconut Oil

  Expeller Pressed Virgin Coconut Oil, Organic - Whole Foods Market

  2 tbsp or 28g

• Curry

  HP

  1g

• Curd

  Creamline

  200g

• Turmeric Powder

  Go Organic

  1 tbsp or 7g

Directions

1. 1. Boil the ash gourd, plantain, beans, drumstick, and carrots in water along with turmeric powder and salt. Cook until the vegetables are soft. Drain the water and keep the vegetables aside. (This water can be added to the aviyal later to adjust the consistency.) 2. Put the elephant yam in a pan and pour just enough water to cover. Sprinkle salt and cook on low heat until soft. (Any other additional vegetable that takes longer to cook should be cooked separately.) 2. Put the coconut into a blender. Add the cumin seeds and red chillies and grind to a coarse paste. 4. Place the yam and boiled vegetables in a deep serving bowl and add the ground paste, coconut oil, curry leaves, and curd. Mix lightly. (Aviyal can be served with a lot of gravy or as a thick curry. Adjust the amount of curd and vegetable water.) 5. Serve along with rice, appams or even as a stew.
2. ● Just about any vegetable can be added to aviyal (beetroot, however, tends to discolour the dish). Raw mango is often cooked and added for a sour and tangy taste. In this case, curd can be reduced or omitted. ● Instead of boiling the vegetables, one can also steam for about 10 minutes or until soft. ● If desired, tamarind* water can be substituted for curd. ● Coconut oil gives the aviyal its aroma and taste, so it is best not to substitute with any other oil.