Avial (Mixed Vegetables With Sauce)

Preparation time: 40 minutes

Serves 4

Required ingredients:

Cubed White Squash (pumpkin) -- 1 cup

Chopped French Beans, Cauliflower,

Drumstick*, Bell Pepper, Potato -- 3 cups

(mixed together)

Green Chilies -- 4 (medium sized)

Plain Yoghurt -- 2 cups

Grated Fresh Coconut -- 1 cup

Curry Leaves -- 10

Coriander Leaves -- 4 tsp.

Mustard -- 1/8 tsp.

Turmeric -- 1/8 tsp.

Cooking oil -- 1/2 cup

Dried Red Chilies -- 2

Sugar -- 1 tsp.

Cumin -- 1 tsp.

Split Black Gram -- 1/8 tsp.

Asafoetida -- a pinch or two

Salt to taste

In a deep pot boil the mixed vegetables in a cup

of water until tender. Keep aside. (If there is any

water left in the pot, do not discard it).

In a blender, blend yogurt, sugar, cumin, grated

coconut, turmeric, salt, coriander leaves, a cup of

water until well mixed. Pour this mixture into the

pot containing the vegetables and keep it on

medium heat. Add the green chilies sliced

lengthwise and simmer the contents for ten

minutes. (Remember to stir frequently, as yogurt

tends to stick to the bottom of the pot). Remove

from heat and keep aside.

In a wide skillet heat oil on medium. When oil is

hot add dry red peppers and fry for one minute.

Then add mustard seeds, black gram and curry

leaves. When the mustard seeds pop, add

asafoetida. Immediately add the vegetables and

sauce from the pot. Cook for a minute or two.

Remove from heat.

Goes well with plain white rice, pita, paratha, puri.

*If drumstick is not available, you can add some

other vegetable. Eggplant, however, is

not advised because it becomes bitter when

boiled in water.