Name: Avial (Mixed Vegetables in Coconut–Curd)
Yield: 6 servings
Ingredients: Carrot — 1 (100 g); French beans — 10 (80 g); Raw banana / plantain — 1 small (120 g); Elephant yam (suran) — ¾ cup (100 g); Ash gourd (petha) — 1 cup (150 g); Drumstick pods (sahjan) — 1 pod (80 g); Water — ¾ cup + 1 tbsp (200 ml); Turmeric powder — ⅛ tsp (0.5 g); Coconut, fresh grated — 1¼ cups (100 g); Cumin (jeera) — ½ tsp (2 g); Green chilli (optional, deseeded) — ½ (2 g); Curd (dahi), plain — ½ cup, sour (120 g); Coconut oil — 1 tbsp raw (15 g); Curry leaves — 12 (2 g); Rock salt (sendha namak) — ¾ tsp (4 g)

Serves: 6
Portion: ≈130 g
Time: 40 min
Texture: Soft
Season: All year
Dosha: Vata
Pitta
Kapha
Tridoshic

Ingredients

What you need

Custom servings

Ingredients for 6 servings
Ingredient	Household measure	Quantity (6 servings)	Café batch ×5
Carrot	1	100 g	500 g
French beans	10	80 g	400 g
Raw banana / plantain	1 small	120 g	600 g
Elephant yam (suran)	¾ cup	100 g	500 g
Ash gourd (petha)	1 cup	150 g	750 g
Drumstick pods (sahjan)	1 pod	80 g	400 g
Water	¾ cup + 1 tbsp	200 ml	1000 ml
Turmeric powder	⅛ tsp	0.5 g	2.5 g
Coconut, fresh grated	1¼ cups	100 g	500 g
Cumin (jeera)	½ tsp	2 g	10 g
Green chilli (optional, deseeded)	½	2 g	10 g
Curd (dahi), plain	½ cup, sour	120 g	600 g
Coconut oil	1 tbsp raw	15 g	75 g
Curry leaves	12	2 g	10 g
Rock salt (sendha namak)	¾ tsp	4 g	20 g

Method

How to cook it

Step 1: Cut vegetables into 5-cm batons.
Step 2: Cook harder vegetables first (yam, banana, carrot) with water, turmeric and salt 8 minutes; add the rest; cook until tender and water is nearly gone.
Step 3: Coarse-grind coconut, cumin and chilli; fold in; cook 3 minutes.
Step 4: Off heat, fold in whisked curd, raw coconut oil and curry leaves.