Avial (vegetable stew) (s)
6 Servings
Ingredients
| Quantity | 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 | Green chiles, 3-4 | |
| 2 | tablespoons | Ghee |
| 1 | Sprig karhi leaves, fresh | |
| 1 | cup | Yogurt, plain |
Directions
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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