This is a semi-dry preparation which is a mixture of all sorts of vegetables.
Serves 10
Ingredients:
Yam sliced thinly into 11/2" length pieces - 1cup
Cucumber sliced lengthy into 1 1/2" thick pieces - 1cup
Snake gourd sliced into 1 1/2" length pieces - 1cup
Carrot sliced into into 1 1/2" length pieces - 1/4cup
Long runner-beans sliced into 1 1/2" length pieces - 1/2cup
Drumstick cut into 2" length pieces - 2nos
Raw bananas sliced into 1 1/2" length pieces - 1no
Turmeric powder
Curd - two table spoon
Small onion - 5 nos
Salt - to taste
Grated coconut - I full coconut
Green chillies - - 5nos
Cumin seeds - 1/2tsp
Curry leaves - - 2sprigs
Coconut oil - 3tbs
Method of Preparation :
Coarsely grind the coconut, green chillies , cumin seeds and onion. Keep it aside.Clean the vegetables. Heat 2tbs coconut oil in a thick bottom vessel. Add the vegetables and cook in a low flame. Do not add water. When it is done, add turmeric powder, salt and mix it well. Remove the vegetables from the middle and put sliced bananas and cover it with the other vegetables. When steam comes out, add the coconut paste and curd and stir well. Remove from fire. Mix the remaining coconut oil and curry leaves in the avial.
Serves 10
Ingredients:
Yam sliced thinly into 11/2" length pieces - 1cup
Cucumber sliced lengthy into 1 1/2" thick pieces - 1cup
Snake gourd sliced into 1 1/2" length pieces - 1cup
Carrot sliced into into 1 1/2" length pieces - 1/4cup
Long runner-beans sliced into 1 1/2" length pieces - 1/2cup
Drumstick cut into 2" length pieces - 2nos
Raw bananas sliced into 1 1/2" length pieces - 1no
Turmeric powder
Curd - two table spoon
Small onion - 5 nos
Salt - to taste
Grated coconut - I full coconut
Green chillies - - 5nos
Cumin seeds - 1/2tsp
Curry leaves - - 2sprigs
Coconut oil - 3tbs
Method of Preparation :
Coarsely grind the coconut, green chillies , cumin seeds and onion. Keep it aside.Clean the vegetables. Heat 2tbs coconut oil in a thick bottom vessel. Add the vegetables and cook in a low flame. Do not add water. When it is done, add turmeric powder, salt and mix it well. Remove the vegetables from the middle and put sliced bananas and cover it with the other vegetables. When steam comes out, add the coconut paste and curd and stir well. Remove from fire. Mix the remaining coconut oil and curry leaves in the avial.
