Avial

Estimated — 2 ingredients not in food database (100% mass accounted for)

• Carrot

  cut into 2 cm pieces

  100 g

• Coconut milk

  240 ml

• Coconut oil

  30 ml

• Curry leaves

  1 g

• Drumstick

  cut into 2 cm pieces

  100 g

• Fresh coconut

  grated

  240 ml

• Green beans

  cut into 2 cm pieces

  100 g

• Mustard seeds

  5 ml

• Pumpkin

  cut into 2 cm pieces

  100 g

• Salt

  to taste

• Snake gourd

  cut into 2 cm pieces

  100 g

• Water

  240 ml

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Method

1. 1In a large pot, heat 2 tablespoons of coconut oil over medium heat.
2. 2Add 1 teaspoon of mustard seeds and let them splutter until they begin to pop.
3. 3Add 1 small chopped curry leaf and sauté for 10 seconds until fragrant.
4. 4Add 1 cup of grated raw coconut and stir-fry for 1–2 minutes until the oil starts to separate.
5. 5Add 1 cup of chopped vegetables: green beans, carrots, drumstick, pumpkin, and snake gourd (ensure no onion, garlic, ginger, potato, or root vegetables).
6. 6Stir well and cook for 3–4 minutes, allowing the vegetables to soften slightly.
7. 7Add 1 cup of water and bring to a gentle boil. Cover and simmer for 10 minutes until vegetables are tender.
8. 8Remove from heat and let cool slightly. Transfer the mixture to a blender and blend to a smooth, thick paste.
9. 9Return the paste to the pot and stir in 1/2 cup of coconut milk. Warm gently over low heat for 3–4 minutes, stirring occasionally.
10. 10Adjust salt to taste and serve warm with steamed rice.