Avial

Ingredients

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• Assorted Vegetables - 2 cups
• Green chilli -5
• Curry Leaves -3 springs
• Turmeric Powder - 1 1/2 tsp
• Chilli Powder - 1/2 tsp
• Coconut Oil - 3 tsp
• Water - 1/4 cup
• Curd - 2 tbsp  or Raw Mango - 4 pieces of 2 inch length
• Salt - To taste

To Grind (Coarse)

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• Coconut - 11/4 cup
• Pearl Onion - 2 nos
• Jeera (Cumin) -1 pinch
• Green Chilli - 1
• Salt - 1 pinch

Method

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1. Classify the vegetables into two parts based on their hardness and cut then into 21/2 in lengthwise.You can choose vegetables of your choice. Here are the ones which I used.
2. Hard veg : Yam (chena), Raw Palntain (kaya), Long Bean (achinga payar), Drumstick (Muringakol), Carrot, Bottleguard (padavalanga)
3. Soft veg : Dosekai/Cucumber (Vellarika), Green Brinjal (Pacha Vazhuthana).
4. In a pan add 2 tbsp coconut oil. Add slit green chilli , curry leaves and saute for 1 min.
5. Add the hard assorted veggies( drumstick, chena, padavalanga,carrot, achinga etc).
6. Add salt , turmeric, chilly powder and  mix well.
7. Saute in that oil for 2 mins without adding water.
8. Add 1/4 cup water. Cover and cook in medium flame.
9. When the veggies are half done, add soft assorted veggies like vellarikka, brinjal etc.
10. (If you are adding raw mango instead of curd , you can add at this stage when vegetables are half cooked).
11. Cover and cook. till done.
12. Meanwhile grind the  coconut, jeera, salt and pearl onions, 1 green chilli to coarse mixture (do not grind too much to a fine paste).
13. Add curd to this mixture and pour over cooked veggies and cover with lid for 2 mins.
14. After 2 mins open the lid and mix well. Switch off the flame.
15. Last add some coconut oil and fresh curry leaves and mix well.