Producer: Priyanka Das Editor: Sujata Singh
Mixed vegetables: 300-350 grams (carrots, beans, potatoes, raw bananas, drumsticks), cut into bite-sized pieces Coconut: 75 grams, grated Green chilies: 2-3, slit (adjust to taste) Cumin seeds: 5 grams (about 1 teaspoon) Yogurt: 240 grams (1 cup, plain and slightly sour) Turmeric powder: 2 grams (about 1/2 teaspoon) Curry leaves: A few sprigs Coconut oil: 30 grams (about 2 tablespoons) Salt: To taste Optional ingredients Jeera powder: 2 grams (about 1/2 teaspoon) Mustard seeds: 2 grams (about 1/2 teaspoon) Red chilies: 1-2, broken (for tempering) Asafoetida (hing): A pinch (less than 1 gram)
In a large pot, add the mixed vegetables along with a bit of salt and turmeric powder. Add enough water to cover the vegetables and cook until they are tender but not mushy.
While the vegetables are cooking, grind the grated coconut, green chilies, and cumin seeds into a coarse paste. You can use a little water if needed.
Once the vegetables are cooked, add the coconut paste to the pot.
Mix well and cook for about 5-7 minutes until the raw smell of the coconut mixture disappears and everything is well combined.
Reduce the heat to low and gently mix in the yogurt. Make sure not to boil the curry after adding yogurt to prevent curdling.
Cook for another 2-3 minutes until everything is heated through and well blended. Adjust salt if needed.
In a small pan, heat coconut oil. Add mustard seeds and allow them to splutter. Add red chilies, curry leaves, and a pinch of asafoetida (if using). Pour this tempering over the avial and enjoy!