Aviyal- Sk Khazana

Ingredients list for Aviyal- Sk Khazana

• 100 grams Yam (suran), peeled and cut into 1 inch thick strips
• 100 grams Ash gourd (petha) peeled and cut into 1 inch thick strips
• 100 grams Raw banana peeled, cut into 1 inch thick strips and soaked in
• 1 small Carrot cut into 1 inch thick strips
• 5-6 Broad beans (sem ki phalli/papdi) cut into 1 inch pieces
• 1 medium Potato peeled, cut into 1 inch thick strips
• 6-8 French beans stringed and cut into 1 inch pieces
• 2 Drum sticks peeled and cut into 1 inch pieces
• 1/4 cup Green peas blanched
• to taste Salt
• a pinch Turmeric powder
• 3/4 cup Fresh coconut scraped
• 3 Green chillies
• 1 1/2 teaspoons Cumin seeds
• 1/4 teaspoon Asafoetida (hing)
• 10-15 Curry leaves
• 2 teaspoons Coconut oil
• 2 tablespoons Yogurt whisked
• For the tempering
• 1 tablespoon Coconut oil
• 1 teaspoon Mustard seeds
• 6-8 Curry leaves
• a pinch Asafoetida (hing)

Method

1. Heat an earthen pot, add yam, ash gourd, raw banana, carrot, broad beans, potato, French beans, drum sticks and ¾ cup water. Add salt and turmeric powder, mix well, cover and cook for 5-6 minutes or till the vegetables are cooked.
2. Meanwhile put coconut in a blender jar, add green chillies, ginger, cumin seeds, asafoetida and ½ cup water and blend to a smooth paste.
3. Add the ground paste and curry leaves to the vegetables and mix well. Let it simmer for 2-3 minutes.
4. Add coconut oil and mix well. Add green peas and cook for a minute. Take the pan off the heat.
5. For the tempering, heat coconut oil in a small pan. Add mustard seeds and let them splutter. Add curry leaves and a pinch of asafoetida. Take the pan off the heat , add the tempering to the avial and mix well.
6. Transfer into a bowl and let it cool down slightly. Add yogurt and mix well.
7. Transfer into a serving bowl and serve immediately.