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Avial (spicy vegetable stew)

Rasheed from Coconut Coast
This mixed vegetable stew made by chef Rasheed is a Hindu speciality, often enjoyed at religious festivals

Avial (spicy vegetable stew)

Method

1. Peel the vegetables, cut into thin strips and plunge into boiling water for about 3 minutes. Drain and set aside.

2. Place the vegetables in a saucepan and add the water, coconut oil and curry leaves. Simmer for about 3-4 minutes - the vegetables should still have texture and bite.

3. Grind the coconut, green chillies, toasted cumin and turmeric powder to a coarse paste in a food processor, adding a dash of water to moisten. You could also use a mortar and pestle. Add the coconut paste to the vegetables and simmer for 5 minutes.

4. Stir the beaten yogurt into the vegetables and drizzle with coconut oil before serving.

Cooks Notes:
Drumsticks and grated coconut are available at Asian grocers.

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Serves: 4

Prep: 25 min
Cook: 15 min

Ingredients

Ingredients

1 drumstick vegetable (optional)
1 small yam
1 small carrot
50g green beans
100g pumpkin
100ml water
12 curry leaves
75g grated coconut
2 green chillies
1/2 tsp Cumin seeds, toasted
1/2 tsp ground turmeric
100ml Yogurt
1 tbsp coconut oil, for finishing