Vegetables and yoghurt curry(Avial)
recipe Image
 
This is a simple yet tasty vegetable curry made with yoghurt so is on the milder end of the scale. It goes well with rice as the main curry or as a side.
Preparation Time : 10 mins

Cooking Time : 10-15 mins

Serves : 4-5
Ingredients:
  • Potato -100g or 1 small
  • Carrot - 50g or 1 samll
  • Egg plant - 3-4 or Aubergine - 1/3 of medium one
  • Green beans - 50g (optional)
  • Marrow (Dudhi) - 50g (optional)
  • Plantain - 1/2 (optional)
  • Drumstick - 1/2
  • Mango - 1-2 2" piece (optional)
  • Yoghurt (curd) - 3-4 tblsp
  • Cumin seeds ( jeera) - 2 tsp
  • Grated coconut - 1 tblsp heaped
  • Dried red chilli - 2-3 or Green chillies - 2 if preferred
  • Curry leaves - 1 sprig
  • Coconut oil - 5 tsp
  • Mustard seeds - 1/2 tsp
  • Salt - to taste
  • Water - as required

Method:
  1. Cut Drumstick into 2 inch long; Chop other vegetables into small cubes.
  2. Roast cumin seeds, chilli and grated coconut and grind them into a smooth paste.
  3. Cook the vegetables in a pan of water and salt.*
  4. Once the vegetables are cooked, add the ground coconut paste and cook further for 2-3 minutes.
  5. Add beaten youghurt and stir well.
  6. Switch off the heat.
  7. Heat a frying pan and add oil.
  8. Season with curry leaves and mustard seeds.
  9. Add this seasoning to the cooked vegetables.

* As cooking time varies for each vegetable, boil potatoes and carrot first in the water. After 7-8 minutes of cooking, add rest of the vegetables. Add Mango in the end just 2-3 mins before switching off.

Notes:
Use green chilli instead of dry red chilli if you like the taste of green chilli. If coconut oil is not available, use any cooking oil instead.