Avial (mixed vegetable sabji )

Ingredients

  1. Ash gourd ( Vellarikka)  – 100gms
  2. snake gourd (Padavalanga) – 100 gm
  3. Long runner beans(Achinga/Payar) – 100 gm
  4. Drumsticks (Muringakkai) – 3 nos
  5. Elephant yam(Chena) – 100 gm
  6. Carrots – 2 nos
  7. Raw banana(Paccha Ethakkai) – 100 gm (cut into 1” pieces and put them in water)
  8. Turmeric powder  -½ tsp
  9. Chili powder – ½ tsp
  10. salt  – to taste
  11. Green chilly – 4-5 nos
  12. Curry leaves –a few
  13. Cumin ( jeera ) – ½ tsp
  14. Shallot ( kunjulli ) – 3- 4 nos
  15. Sour curd – ¼ cup ( or you may use raw mango instead )
  16. Coconut grated – ½
  17. Coconut oil – 3 tbspoons

Instructions

  1. Cut all the vegetables in the same length, about 1 1/2 inch long pieces.
  2. Place them along with turmeric powder, chili powder, salt, some curry leaves and 1 tbsp coconut oil and sufficient water in a vessel and keep it on fire. (Do not add too much water as it might overcook the vegetables.)
  3. Cover and allow it to cook. When the vegetables are cooked, add beaten curd ( or the raw mango pieces) and cook with the vessel open, let it be almost dry.
  4. Grind together grated coconut, cumin seeds, small onions, green chilies and curry leaves into a coarse form.
  5. Add the coconut mixture and mix gently ( not to break the vegetables )
  6. Allow all the water to evaporate on slow fire, adjust salt, add coconut oil and curry leaves and mix gently.
  7. Remove from flame and cover the vessel with a lid. Serve with rice
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