Indian Vegetables Recipes - Mixed Vegetables with Yogurt and Coconut (Avial) Recipe

Ingredients

• 2 cups (300 g) cubed pumpkin or any other firm vegetable like daikon radish or squash

• 2 medium potatoes, peeled

• 2 medium carrots, peeled

• 1 cup (180 g) green beans, cut into lengths

• 1 cup (250 g) whipped yogurt (refer recipe)

• 2 teaspoons plus 1 tablespoon ground cumin

• 1 teaspoon ground turmeric

• 2 cups (200 g) freshly grated coconut, or moistened unsweetened desiccated coconut

• 2-3 green chilies, sliced and deseeded

• 1-1 1/2 teaspoons salt

• 1 tablespoon oil

• 1 teaspoon black mustard seeds

• 10 curry leaves

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Method:

1. 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.

2. 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.

3. 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.