Southern Indian mixed vegetable dish (Avial)(Veg)
This recipe is deceptively easy and adapts to most vegetables.
Ingredients
2½ tbsp vegetable oil
1 tsp cumin seeds
½ medium onion, sliced
1-2 green chillies, sliced in half lengthwise
¾ tsp ground turmeric
salt, to taste
2 medium carrots, peeled and chopped
2 medium potatoes, peeled and cut into chunks
½ cucumber, halved lengthwise, seeds removed, chopped into 1cm/½in pieces
100g/3½oz green beans, topped, tailed and chopped into thirds
50g/2oz shallots, peeled and halved
10g/½oz fresh ginger, peeled and roughly chopped
60g/2½oz desiccated coconut, soaked in water to just cover
2 small handfuls frozen peas
12 fresh or dried curry leaves
5-6 tbsp plain yoghurt
1 tbsp coconut oil (optional)
Preparation method
-
Heat the oil in a large non-stick pan. Add the cumin, onion and chillies and cook until the onions are soft and beginning to colour.
-
When the onions are cooked, stir in the turmeric, salt, carrots and potatoes. Cover the pan and cook over a low heat, stirring often. If necessary, add a splash of water to prevent the vegetables from burning.
-
After about 15 minutes, add the cucumber and beans. Cover the pan again and cook for a further 5-10 minutes until all the vegetables are tender.
-
Meanwhile, place the shallots, ginger and coconut (complete with its soaking liquid) into a blender. Blend to a fine paste before adding to the pan, along with the peas. Cook for a further five minutes, stirring thoroughly. Tear the curry leaves into the pan and stir in the yoghurt.
-
To serve, take the pan off the heat and pour the coconut oil over the vegetables, if using. Spoon the mixture on to six serving plates and serve with basmati rice.
