Ingredients:
Brinjal - 1 diced in chunks
Carrot - 1 diced in cubes
Drumstick - 1
Plantain (raw banana) - 1 diced in cubes
Mango - 1/2 diced in cubes
Beans - 4
Oil - 2 tablespoon
Onion - 1 small finely chopped
Garlic - 3 pods finely chopped
Jeera - 1 teaspoon
Coconut - 1/2 for grinding
Green chilies - 2 or as per taste
Salt - as per taste
Curd - 2 tablespoon (optional)
Mustard seeds - 1 teaspoon
Curry leaves - few
Coriander leaves - few chopped
Water - 2 cups
Grind coconut, jeera, green chilies in a blender. You may add a little water for better grinding, although make sure its not too runny. Keep it aside.
In a kadai warm up 2 tablespoon of oil and add mustard seeds. Once it spurts add in chopped onions, garlic and curry leaves. Saute it for few mins till onions turn pink. Add in all the diced vegetables except mango as it gets cooked quickly when compared to others. You may add the mango when the vegetables are 3/4 cooked.
Add water to the vegetables and let it cook for 10 mins on a medium flame. Add the ground coconut paste to the cooking vegetables and add salt. Let this boil for another 10 mins while the vegetables are fully cooked.
You may add in the curd just before you take the avial off the flame. This is optional, however curd is used in making authentic avials. This is how my mom makes and I love her way of making it.
Finally add in the chopped coriander leaves and serve it with hot white rice and sambar.
Brinjal - 1 diced in chunks
Carrot - 1 diced in cubes
Drumstick - 1
Plantain (raw banana) - 1 diced in cubes
Mango - 1/2 diced in cubes
Beans - 4
Oil - 2 tablespoon
Onion - 1 small finely chopped
Garlic - 3 pods finely chopped
Jeera - 1 teaspoon
Coconut - 1/2 for grinding
Green chilies - 2 or as per taste
Salt - as per taste
Curd - 2 tablespoon (optional)
Mustard seeds - 1 teaspoon
Curry leaves - few
Coriander leaves - few chopped
Water - 2 cups
Grind coconut, jeera, green chilies in a blender. You may add a little water for better grinding, although make sure its not too runny. Keep it aside.
In a kadai warm up 2 tablespoon of oil and add mustard seeds. Once it spurts add in chopped onions, garlic and curry leaves. Saute it for few mins till onions turn pink. Add in all the diced vegetables except mango as it gets cooked quickly when compared to others. You may add the mango when the vegetables are 3/4 cooked.
Add water to the vegetables and let it cook for 10 mins on a medium flame. Add the ground coconut paste to the cooking vegetables and add salt. Let this boil for another 10 mins while the vegetables are fully cooked.
You may add in the curd just before you take the avial off the flame. This is optional, however curd is used in making authentic avials. This is how my mom makes and I love her way of making it.
Finally add in the chopped coriander leaves and serve it with hot white rice and sambar.
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