Chilli Avyal

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  • Food Type: Vegan

Recipe Type

Curry

 Cuisine By Region

Asian

Recipe Images

Ingredients

  • 1 cup chopped drumsticks (Shingh phali)
  • 1 cup chopped yam (Jhimikand)
  • 1 cup chopped carrots
  • 1 cup chopped green beans
  • 1 cup chopped tindora (tendli)
  • 1 cup chopped ash gourd (winter melon/ petha)
  • 1 cup chopped yellow pumpkin
  • 1 plantain, chopped
  • 1/4 tsp turmeric
  • Salt as required
  • 1/2 cup curd
  • 2 tsp coconut oil
  • 1 tsp cumin seeds
  • 1 spring curry leaves

  • For the coconut paste:
  • 3/4 cup of freshly grated coconut
  • 1 tsp cumin seeds
  • 3 green chillies, sliced
  • Water, to make a paste

Instructions

  1. Coarsely grind the grated coconut into a paste. While making the paste, add cumin seeds, curry leaves and few chillies.
  2. For avial:
  3. Cut drumsticks, yam, carrots, green beans, ash gourd and yellow pumpkin into long rectangular pieces. Each piece needs to be about one and half inches long. Make sure all the vegetables are of the same size.
  4. For plantain, peel only the ridges keeping the outer skin. Chop them also into rectangular pieces.
  5. Add some water in a pan along with the chopped vegetables. Cover the pan for some time and cook them till soft.
  6. Now, add a tsp of turmeric, curry leaves, 4 slit chillies and salt as required. 
  7. Add the coconut paste into the pan and let it simmer for 15 minutes.
  8. Now add curd, oil, cumin seeds to the mix and simmer it for 2 to 3 minutes. Wait until the mix is semi-dry.
  9. Serve hot.

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