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Indian Recipes - Mixed
Vegetables with Yogurt and Coconut (Avial) Indian Vegetables Recipe
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Indian Vegetables Recipes - Mixed Vegetables with Yogurt
and Coconut
(Avial) Recipe
Ingredients
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2
cups
(300 g) cubed
pumpkin or any other firm vegetable like daikon radish or
squash
-
2 medium
potatoes, peeled
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2 medium carrots,
peeled
-
1 cup (180 g)
green beans, cut into lengths
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1 cup (250 g)
whipped yogurt (refer recipe)
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2 teaspoons plus
1 tablespoon ground cumin
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1
teaspoon ground turmeric
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2 cups (200 g) freshly
grated coconut, or
moistened unsweetened desiccated
coconut
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2-3 green
chilies, sliced and deseeded
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1-1 1/2 teaspoons salt
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1 tablespoon oil
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1 teaspoon black
mustard seeds
-
10 curry leaves
Method:
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Wash the
vegetables and cut into small cubes or strips. Place
the vegetables in a pot with just enough water to
cover, and simmer uncovered for about 10 minutes
until half-cooked.
-
Add the yogurt, 2 teaspoons cumin
and the turmeric, simmer for 5 to 10 minutes, then
add the grated coconut, 1 tablespoon cumin, chilies
and salt. Mix well and leave over low heat.
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Heat the oil in a
wok and stir-fry the mustard seeds and curry leaves
for 1 minute until the spices begin to crackle and
become fragrant. Mix the mustard seeds and curry
leaves into the vegetables, stir well and serve
immediately.
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