Aviyal - Indian Mixed Vegetable Stew
photo by threeovens
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 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
directions
- 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.
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Reviews
RECIPE SUBMITTED BY
<p>I live in Seattle, but have also lived in the DC area, the Mid-west, California, the South, and New England, as well as China and India plus travel a fair bit, so I have experienced a good number of cuisines and like them all. I eat mostly vegetarian and mostly do a lot of scratch cooking. I am known for my creative use of leftovers and whatever is in the fridge. Too bad those recipes can't go easily into Zaar.</p>