Avial / Vegetables in Coconut gravy

  

Ingredients

50 gm Beans  

50 gm Carrot

 50 gm Potato 

50 gm Yam  

50 gm Snake Gourd

1 Drum Sticks

4 Green Chilies 

A few curry leaves  

1/4 tsp Turmeric Pdr

Salt to taste  

1 Cup Grated Coconut

1/4 tsp Jeera  

2  Green Chilies

1/4 Cup Curd

1/4 cup each of yellow and white pumpkin 

Preparations

Wash and cut all vegetables. Slice green chilies, ginger and curry leaves lengthwise and cook along with the vegetables adding turmeric powder, salt and curry leaves with enough water till vegetables are tender.

Grind the coconut, jeera and green chilies into a coarse paste and add the mixture to the cooked vegetables and mix well. Heat it on a low flame for 2 - 3 minutes.

Add curd (lightly beaten) to this and mix. Remove from fire, garnish with coconut oil and curry leaves and close the lid. 

 

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