Prep 30 mins
Cook 30 mins
This is a mixed vegetable stew from South India. This version from Iyer Kitchen cookbook by Arun Ganapathy tastes just like the best aviyal I've had in India. The mixed vegetables should be harder ones. Do not use greens, peas, tomatoes, etc. Use vegetables like green beans, potatoes, carrots, plantain, zuchinni, and yam.
- 4 -5 cups mixed vegetables, cut 2-inches long and 1/2 inch wide
- 2 tablespoons vegetable oil or 2 tablespoons coconut oil
- 1⁄4 teaspoon mustard seeds
- 6 curry leaves, approximately
- 1 cup unsweetened grated frozen coconut
- 1 small hot green chili pepper
- 1 teaspoon cumin seed
- 1 teaspoon salt
- 1 1⁄4 cups yogurt
- 1⁄2 teaspoon turmeric
- In a small amount of water, cook vegetables until almost done.
- Grind together the coconut, chili,and cumin seeds using just a little water to accomplish this. You should end up with a paste.
- Add yogurt, tumeric and salt to the spice paste and mix well.
- Turn heat on the vegetables to low and add the yogurt mix to the vegetables. A low heat keeps the yogurt from curdling. If it curdles, it's OK. You can still eat it. It just won't look as nice.
- Heat the vegetable or coconut oil in a small pan. When hot add the mustard seeds. Cook until they pop.
- Add mustard seeds and the oil they were cooked in as well as the curry leaves to the vegetables.
- Serve over rice.
- If you have them, toss some spicy banana chips (not sweet ones) on top.
I had the luck of finding frozen unsweetened coconut in our small Asian grocery, so I could follow the recipe exactly. Easy and delicious! Thanks for posting :)
Made for ZWT 8 / India for the Lively Lemon Lovelies
I love the versatility of this recipe. You can use whatever vegetables you like or need to use up before they go bad. Easy and tasty.