Avial

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 cups Water, Or As Desired
• 4 cups Mixed Sliced Vegetables (I Used Carrot, Pumpkin, Plantains, Yam, Beans, And Peas)
• ¼ teaspoons Salt, Or To Taste
• 2 sprigs Curry Leaves, Divided
• 1 teaspoon Cumin Seeds
• ½ teaspoons Turmeric Powder
• 1 cup Grated Coconut
• 1 Dried Red Chili
• 1 Green Chili, Chopped
• ½ cups Yogurt
• 2 Tablespoons Coconut Oil

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Wash the mixed vegetables and cut them into bite-sized pieces, keeping the carrot, pumpkin, plantains, yam, beans and peas together in a large pot.

2. Add the water and salt to the pot, cover, and simmer over medium heat for about 10 minutes until the vegetables are nearly tender.

3. Meanwhile, grind the grated coconut, cumin seeds, chopped green chili and half the curry leaves with a splash of water to a smooth paste.

4. Stir the coconut paste and turmeric powder into the vegetables, then simmer uncovered over medium heat for about 5 minutes.

5. Whisk the yogurt until smooth, lower the heat to low, and stir it into the stew. Keep warm and do not let it boil.

6. Heat the coconut oil in a small pan over medium heat, add the dried red chili and remaining curry leaves, and fry for about 1 minute until the leaves crisp.

7. Pour the hot tempered oil over the stew, cover the pot, and let it rest for 2 minutes.

8. Taste the stew, adjust the salt if needed, and serve warm.