Avial

Ingredients 

• 1 banana ,peeled and cut into fingers
• ¼ medium yam, peeled and cut into fingers
• 3-4 drumsticks, scraped and cut into big pieces
• 1 medium Kerala cucumber, peeled and cut into fingers
• 3-4 pointed gourds (parwar), scraped and cut into strips
• 6-7 ivy gourds (tendli), ends trimmed and halved
• 1 medium carrot, peeled and cut into fingers
• 5-6 French beans, stringed and cut into big pieces
• 1 green chilli
• 1 teaspoon red chilli powder
• ¼ teaspoon turmeric powder
• Salt to taste
• 1 cup scraped fresh coconut
• 3 shallots
• 1 teaspoon cumin seeds
• 15-18 curry leaves
• 2 teaspoon tamarind pulp
• 1 tablespoon coconut oil

Method

1. Heat a non-stick pan, add raw banana, yam, drumsticks, cucumber, pointed gourd,ivy gourd, carrot and beans. Slit green chilli and add alongwith red chilli powder, turmeric powder and ½ cup water and mix.
2. Add salt, mix well. Cover and cook till all the vegetables are done.
3. Put coconut in a grinder jar and grind. Halve shallots and add to the grinder jar alongwith cumin seeds, 5 curry leaves and grind into a coarse mixture.
4. Add remaining curry leaves and ground mixture to the pan and mix well. Add tamarind pulp and mix well. Add coconut oil and mix well. Cover and cook for 2-3 minutes
5. Transfer the avial into a serving bowl and serve hot.

Nutrition Info