Avial (South Indian Vegetable Curry)

Name: Avial (South Indian Vegetable Curry)
Total time: 2400 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 1 bowl mixed vegetables (such as bottle gourd, eggplant, drumstick, green beans, carrot); 1/4 cup grated coconut (about 20 grams); 1 -inch piece ginger; 1 teaspoon cumin seeds; 2 green chilies; 1 teaspoon black mustard seeds; 2 whole dried red chilies; 5-6 curry leaves; 1 cup plain yogurt (about 240 ml); Salt and turmeric, to taste; 1 tablespoon coconut oil (about 15 ml)

Gurusharan Kaur Bhatia @sharan66

Raipur

In South India, coconut is used in most dishes. One such dish is Avial. It tastes great with appam. This dish also uses coconut. So, our journey with coconut wouldn’t be complete without South India.

Gurusharan Kaur Bhatia @sharan66

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Ingredients

40 minutes

Serves 4 servings

1 bowlmixed vegetables (such as bottle gourd, eggplant, drumstick, green beans, carrot)
1/4 cupgrated coconut (about 20 grams)
1-inch piece ginger
1 teaspooncumin seeds
2green chilies
1 teaspoonblack mustard seeds
2whole dried red chilies
5-6curry leaves
1 cupplain yogurt (about 240 ml)
Salt and turmeric, to taste
1 tablespooncoconut oil (about 15 ml)

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Steps

40 minutes

1

Cut all the vegetables—such as bottle gourd, eggplant, drumstick, green beans, and carrot—into long strips. Heat coconut oil in a large skillet, add mustard seeds, curry leaves, and whole dried red chilies, and let them splutter. Add the vegetables, cover, and cook.
2

Meanwhile, blend the coconut, green chilies, ginger, and cumin seeds in a blender or food processor to make a coarse paste. When the vegetables are partially cooked, add salt and turmeric. Then add the coconut spice paste. Cook for 2 more minutes.
3

Finally, add the yogurt and cook for a few more minutes. Avial is ready to serve.