Avial (Vegetable mix coconut curry)

Ingredients:

1. Carrot - 1 big
2. Drumstick - 1
3. White pumpkin (white pushanikai) - 1/4 kg
4. Beans - 15 nos
5. Snow peas or Avarakkai - 15 nos
6. Small brinjal - 4 or 5 nos
7. Mango - 1/2 nos
8. Coconut scraping - 1 cup
9. Green thai chilly - 7 nos
10. Jeera - 1 heap teaspoon
11. Cut onion - 1 teaspoon
12. Sour curd (yogurt) - 1/2 cup
13. Coconut oil - 2 tablespoons
14. For seasoning Mustard - 1 teaspoon, urad dhal - 1 teaspoon, curry leaves - 15 leaves
15. Potato or sweet potato - 1 nos (optional)
16. Yam - 1/4 kg
17. Cluster beans (Kothavarangai) or string beans (Karamani) - 15 nos (optional)
18. Raw Banana - 1 nos
19. Salt to taste

Note: You can use whatever is available from the list above for your avial. Good to have at least 4 to 6 vegetables from the list above.

Procedure:

•  Wash and cut all the vegetables to 2.5 to 3 inches in length
• Boil 3 cups of water in a vessel and add drumstick, beans, carrot, yam, potato,snowpeas/avarakkai with half teaspoon of turmeric powder and salt
• Cover the vessel to boil the vegetables
• When it is half cooked, add mango, raw banana, white pumpkin as these vegetables boil cookly
• Stir and cook using low flame
• Meanwhile grind coconut, green chilly, jeera and onion coarsely
• When all the vegetables are cooked uniformly, add the ground mixture to the vegetables
• Add curd, coconut oil and curry leaves
• Mix well and allow to simmer for 5 minutes
• Season the avial with urad dhal and mustard seeds

CAUTION: Do not overcook the vegetables and do not over stir the mixture to avoid breakage