Avial (vegetable stew) (s)

Yield: 6 Servings

Measure Ingredient
1 large Potato, peeled and cubed
1 large Sweet potato, peeled and cubed
1 cup Green beans, whole
1 cup Carrot, peeled and sliced
1 cup Green peas, fresh or frozen
1 cup Tomato, diced
½ teaspoon Turmeric
1 teaspoon Salt
½ cup Coconut shreds, unsweetened
3 \N Green chiles, 3-4
2 tablespoons Ghee
1 \N Sprig karhi leaves, fresh
1 cup Yogurt, plain

Par-boil the vegetables except the peas and tomatoes in 2 cups of water with the turmeric and salt. Add the left out vegetables towards the end of when the others are cooked. Grind the coconut, green chilies and yogurt in a blender to form a smooth paste (I use my hand held blender to mince the chilies and add them to the coconut and yogurt). Add the paste to the pot containing the vegetables. In a saute pan melt the ghee and sizzle the Kahri leaves for a minute or so. Add to the pot and simmer for a couple of minutes. Combine and serve.

Recipe by: Raghaven Iyer Posted to TNT - Prodigy's Recipe Exchange Newsletter by JoAnn <joannr@...> on Jul 07, 1997

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