Avial

Ingredients

• •Mixed vegetables
• •Coconut
• •Cumin

Steps

1. 1Cut a mix of vegetables such as drumstick, carrot, raw banana, yam, and beans into uniform batons about two inches long so they cook evenly.
2. 2Boil the harder vegetables first in a little water with turmeric and salt, adding the quicker-cooking ones a few minutes later so everything finishes tender at roughly the same time.
3. 3While the vegetables cook, grind fresh coconut with cumin seeds and a green chili into a coarse, slightly grainy paste, adding only a little water.
4. 4Once the vegetables are just tender and most of the water has evaporated, stir in the coconut-cumin paste and mix gently.
5. 5Simmer for another two to three minutes so the raw coconut flavor mellows slightly, without letting the vegetables overcook.
6. 6Stir in a spoonful of whisked yogurt or a squeeze of raw mango for tang, if using, and remove from the heat.
7. 7Drizzle generously with raw coconut oil and scatter fresh curry leaves over the top, stirring once to combine.
8. 8Serve warm or at room temperature alongside rice.