Avial (a-vee-al) changes every time you make it depending on what vegetables you have on hand. It is a traditional and beloved South Indian dish, served on holidays and festivals. This recipe is how we made it once, if you want to omit, add, or substitute vegetables, feel free to make it your own! It is great just by itself, but can also be eaten with chappati.
Ingredients
1 potato, peeled and chopped into 1" pieces
1/2 eggplant, chopped 1" pieces
1 green banana (plantain), peeled and chopped into 1" pieces
6 - 7 drumstick
5 - 6 baby carrots, quartered
5 - 6 cauliflower florets
2 cups water
1 cup shredded coconut, unsweetened
1/2 onion, chopped
1 green chili, chopped
2 tomatoes, chopped
3 garlic cloves, chopped
1 tsp cumin
1 tsp salt
1/2 tsp turmeric
1 Tbsp coconut oil
Fresh cilantro
1. Boil potato, eggplant, green banana, drumstick, carrots, and cauliflower in water until half-cooked.
2. Add onion, chili, tomatoes, garlic, cumin, salt, and turmeric; stir to mix. Add coconut; cook until vegetables are soft. Add coconut oil; stir to mix. Garnish with cilantro and enjoy!
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