Avial Aviyal

Name: Avial Aviyal
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup chopped pumpkin; 1 cup chopped ash gourd; 1 cup chopped ridge gourd; 1 cup chopped bottle guard; 1 cup chopped carrots; 1 cup chopped radish; 1 cup chopped french beans; 1 cup chopped elephant yam; 1 cup chopped raw banana; 1 cup chopped brinjal; 1 cup chopped drumsticks; 1/2 cup milk; to taste salt; 1 cup water; 1 tsp turmeric powder; 1 cup fresh grated coconut; 2 green chillies; 1 tsp cumin seeds; 1 cup yoghurt; 1/4 tsp asafoetida; 12 curry leaves; 2 tbsp coconut oil; 2 dry red chillies

starving_tzigane @cook_16633624

Hyderabad

Avial Aviyal

starving_tzigane @cook_16633624

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Ingredients

4 servings

1 cupchopped pumpkin
1 cupchopped ash gourd
1 cupchopped ridge gourd
1 cupchopped bottle guard
1 cupchopped carrots
1 cupchopped radish
1 cupchopped french beans
1 cupchopped elephant yam
1 cupchopped raw banana
1 cupchopped brinjal
1 cupchopped drumsticks
1/2 cupmilk
to tastesalt
1 cupwater
1 tspturmeric powder
for coconut paste
1 cupfresh grated coconut
2green chillies
1 tspcumin seeds
1 cupyoghurt
tempering
1/4 tspasafoetida
12curry leaves
2 tbspcoconut oil
2dry red chillies

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Steps

1

Rinse & drain water from the veggies.
2

In a grinder, add cumin seeds,yoghurt & green chilli & grind it.
3

Half cook the veggies in a pressure cooker. Cook the veggies separately(which takes less/more time to cook).
4

Once the veggies are cooked, in a wok/kadhai add all the boiled veggies & salt to it.
5

Then add the coconut paste to it. Mix gently. Add turmeric powder, and milk. Mix it well.
6

Add a little water if required & stir the veggies well. Let the veggies cook.
7

In another pan, heat coconut oil and add dry red chillies, asafoetida & curry leaves for tempering. Once the tempering is done, pour it over the curry and mix it well.
8

Serve it hot with hot rice.