Homestyle Indian Cooking/Pat Chapman 1998

Avial (Malabar Mixed Vegetables)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1-1/2 pounds mixed vegetables fresh of 1/2 a fresh coconut and its water, or 2 tablespoons flaked coconut, mixed to paste with water 2-4 fresh green hot peppers, roughly chopped (to taste)
2 teaspoons cumin seeds 1 teaspoon turmeric 1 small sour mango, skinned, pitted, and chopped (for 1 teaspoon mango powder)
1/4 cup plain yogurt 10 curry leaves salt to taste
4 tablespoons coconut oil coconut ground to a powder, if required



1 Prepare and trim the vegetables, as appropriate. The tradition is to cut them into thin diamond-shaped slices.
2 Make a paste in a blender or food processor of the coconut, peppers, cumin seeds, and turmeric with the coconut water. Add a little water if necessary.
3 Blanch the vegetables for 3-4 minutes in plenty of water, then strain, reserving enough blanching water to cover the vegetables in pan.
4 Add the mango flesh, yogurt, curry leaves, and the paste. Simmer for a short while until the vegetables are ready. Add salt to taste.
5 Just before serving, heat and add the coconut oil. If it is very watery, add some coconut powder to thicken it.

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