Mixed Vegetables in Coconut Sauce (Avial)
Use your choice of seasonal vegetables to make the popular dish avial. Serve with basmati rice and a spicy Indian pickle.
Serves: 4Hands-on: 35 minutesTotal: 35 minutesDifficulty: Easy
- 1 cup unsweetened desiccated coconut
- 1 Tbsp. cumin seeds, toasted
- 2 serrano chili peppers, seeded
- 1⁄2 lbs. carrots, peeled
- 2 small potatoes, peeled
- 1 medium plantain or green banana, peeled
- 1⁄2 lb. frozen cut green beans, thawed
- 1⁄2 cup plain yogurt
- 1⁄2 tsp. turmeric powder
- 1⁄2 tsp. salt
- 1 Tbsp. vegetable oil
- 1 tsp. black mustard seeds
- 8 curry leaves
- In a food processor, grind the coconut, cumin seeds, and green chilies along with a few tablespoons of water, to make a thick paste. Set aside.
- Cut the carrots and potatoes into 1⁄4-inch sticks. Peel and chop the banana. In a deep pan, combine the carrots, potatoes, banana, and green beans and enough water to just cover the vegetables. Cook over medium heat until the vegetables are soft, about 5 to 7 minutes. Drain off any remaining water.
- Add the yogurt, the reserved coconut paste, turmeric, and salt to the vegetables. Simmer until the vegetables are completely cooked through, another 3 or 4 minutes. Remove from heat and set aside.
- In a small skillet, heat the vegetable oil on medium. Add the mustard seeds and curry leaves. When the seeds begin to crackle, remove from heat and pour over the cooked vegetables. Serve hot.