© Petrina Tinslay
Active Time
N/A
Total Time
45 MIN
Yield
Serves : 4 to 6

Avial, a favorite of Aniamma Philip's daughter-in-law, Anu Mathew, is a stew made with ordinary vegetables like cucumber, carrot, potato and string beans. What makes the combination exotic is the pungent mixture of fresh coconut, green chiles, garlic and cumin that's folded in at the end, cooled by a bit of creamy whole-milk yogurt. Avial is also one of the traditional dishes in sadhya, a vegetarian feast presented on banana leaves at family celebrations.    More Easy Indian Recipes  

How to Make It

Step 1    

In a large saucepan, combine the cucumber, potato, carrot, beans, tomato, the halved chiles and 2 tablespoons of the vegetable oil. Add the water and turmeric and bring to a simmer over high heat. Reduce the heat to moderate, cover and cook, stirring occasionally, until the vegetables are tender, about 10 minutes.

Step 2    

In a food processor, combine the sliced chiles, coconut, shallots, garlic and cumin seeds and process to a paste. Stir the paste into the vegetables and simmer for 4 minutes.

Step 3    

In a small skillet, heat the remaining 3 tablespoons of oil until shimmering. Add the curry leaves and fry over high heat until sizzling, about 10 seconds. Add the oil and fried curry leaves to the stew, along with the banana and simmer for 1 minute. Stir in the yogurt. Season with salt and serve.

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