The New Tastes of India/Das Sreedharan 2001

Avial
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:
100g/3-1/2 oz drumsticks 100g/3-1/2 oz carrots 200g/7 oz potatoes
2.5cm/1 in cube root ginger, peeled and chopped 1 fresh green chilli, chopped 1 teaspoon cumin seeds
100g/3-1/2 oz green beans 100g/3-1/2 oz green mango (optional) 1 teaspoon salt, or more to taste
200g/7 oz plain yogurt 3 tablespoons freshly grated coconut, or 5 tablespoons desiccated coconut about 20 curry leaves



1 Cut all the vegetables into 5cm/2 in fingers about 1cm/1/2 in thick. Place the drumsticks and carrots in a large heavy saucepan and cover with water. Bring to the boil and cook for 5 minutes, stirring occasionally. Add the potatoes and leave to cook over a medium heat, stirring occasionally, for 10 to 15 minutes until the potatoes are not quite tender.
2 Meanwhile, place the ginger, chilli and cumin in a pestle and mortar with 1 tablespoon of water and crush to a smooth paste. Alternatively, use a grinder.
3 When the potatoes and carrots are nearly cooked, stir in the green beans, mango (if using), turmeric salt and ginger paste. Lower the heat, cover and simmer for 5 minutes, stirring occasionally, until all the vegetables are cooked.
4 Add the yogurt and coconut, mix well, then add the curry leaves. Heat the mixture through gently before serving but do not let it boil.

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