Aviyal (Mixed Vegetables With Sauce)

Recipe Ingredients

1 cup	237ml	White squash - (pumpkin), cubed
3 cups	330g / 11oz	Mixed vegetables*
4 cups	948ml	Green chiles (medium)
2 cups	474ml	Plain yogurt
1 cup	93g / 3.3oz	Grated fresh coconut
10		Curry leaves
4 teaspoons	20ml	Coriander leaves
1/8 teaspoon	0.6ml	Mustard seeds
1/8 teaspoon	0.6ml	Turmeric
1/2 cup	118ml	Cooking oil
2		Dried red chiles
1 teaspoon	5ml	Sugar
1 teaspoon	5ml	Cumin
1/8		Split black gram
1		Asafetida - (or 2)
		Salt - to taste

Recipe Instructions

In a deep pot boil the mixed vegetables in a cup of water until tender. Keep aside. (If there is any water left in the pot, do not discard it).

In a blender, blend yogurt, sugar, cumin, grated coconut, turmeric, salt, coriander leaves, a cup of water until well mixed. Pour this mixture into the pot containing the vegetables and keep it on medium heat. Add the green chiles sliced lengthwise and simmer the contents for ten minutes. (Remember to stir frequently, as yogurt tends to stick to the bottom of the pot). Remove from heat and keep aside.

In a wide skillet heat oil on medium. When oil is hot add dry red peppers and fry for one minute. Then add mustard seeds, black gram and curry leaves. When the mustard seeds pop, add asafetida. Immediately add the vegetables and sauce from the pot. Cook for a minute or two. Remove from heat. Goes well with plain white rice, pita, paratha, puri.

Hints

If drumstick is not available, you can add some other vegetable. Eggplant, however, is not advised because it becomes bitter when boiled in water.

Source:
Wholesome Harvest - by Carol Gelles (ISBN: 0-316-30735-1)

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