Avial (Vegetable Stew) (S)
- 1 lg Potato, peeled and cubed
- 1 lg Sweet potato, peeled and
- -cubed
- 1 c Green beans, whole
- 1 c Carrot, peeled and sliced
- 1 c Green peas, fresh or frozen
- 1 c Tomato, diced
- 1/2 ts Turmeric
- 1 ts Salt
- 1/2 c Coconut shreds, unsweetened
- 3 Green chiles, 3-4
- 2 tb Ghee
- 1 Sprig karhi leaves, fresh
- 1 c Yogurt, plain
Par-boil the vegetables except the peas and tomatoes in 2 cups of water
with the turmeric and salt. Add the left out vegetables towards the end of
when the others are cooked. Grind the coconut, green chilies and yogurt in
a blender to form a smooth paste (I use my hand held blender to mince the
chilies and add them to the coconut and yogurt). Add the paste to the pot
containing the vegetables. In a saute pan melt the ghee and sizzle the
Kahri leaves for a minute or so. Add to the pot and simmer for a couple of
minutes. Combine and serve.
Recipe by: Raghaven Iyer Posted to TNT - Prodigy's Recipe Exchange
Newsletter by JoAnn on Jul 07, 1997
with the turmeric and salt. Add the left out vegetables towards the end of
when the others are cooked. Grind the coconut, green chilies and yogurt in
a blender to form a smooth paste (I use my hand held blender to mince the
chilies and add them to the coconut and yogurt). Add the paste to the pot
containing the vegetables. In a saute pan melt the ghee and sizzle the
Kahri leaves for a minute or so. Add to the pot and simmer for a couple of
minutes. Combine and serve.
Recipe by: Raghaven Iyer Posted to TNT - Prodigy's Recipe Exchange
Newsletter by JoAnn
