Avial

Ingredients

• • Potatoes - ¾ cup
• • Bananas (raw) - ¾ cup
• • Beans - ¾ cup
• • Carrots - ¾ cup
• • Malabar yams - ¾ cup
• • White pumpkins - ¾ cup
• • Chow-chows - ¾ cup
• • Drumsticks - ¾ cup
• • Peas - ¾ cup
• • Coconut oil - 3 tablespoons
• • Curry leaves - 3 sprigs
• • Curd (fresh, thick) - ½ cup
• • Plantain leaf (for covering) - 1

Ingredients For Grinding Together

• • Coconut (grated, fresh) - 1 ½ cups
• • Cumin seeds - 1 ½ teaspoons
• • Green chillies - 15
• • Rice (raw, prepare: soak in water) - 1 ½ tablespoons
• • Salt - as required

Method

• 1. Peel Vegetables and chop lengthwise into 1 ½ inch pieces.
• 2. Pressure cook all the vegetables together in enough water for 2 whistles.
• 3. Grind the ingredients listed under "For Grinding together" into a paste.
• 4. Directly in the cooker body itself - gently mix the ground paste with vegetables and cook in medium flame until it starts boiling.
• 5. Add curd and mix well.
• 6. Reduce flame completely.
• 7. Add curry leaves on top of avial just before removing from fire.
• 8. Heat coconut oil separately in a frying pan till it becomes lukewarm.
• 9. Pour over avial, mix well, transfer into serving vessel.
• 10. Cover with a plantain leaf and then with a proper lid on top. (This helps to retain its flavour).