Avial - mixed vegetable stew in coconut

Ingredients:-

• Yam cut in cubes -  1 cup
• Sambar Cucumber cubed -  1 cup
• Snake gourd cut into 1 ½" length pieces - 1 cup
• Carrot sliced into into 1 ½" length pieces - ¼ cup
• Green beans sliced into 1 ½" length pieces - ½ cup
• Drumstick cut into 2" length pieces - 2 nos
• Potatoes cubed - ¼ cup
• Raw bananas sliced into 1 ½" length pieces - 1 no
• Mango pieces or tamarind juice or sour curd (to give a little tangy taste)
• Turmeric powder -½ tsp
• Salt to taste
• Grated coconut - 3/4 cup
• Green chillies - 5 nos (according to your spice level. I use Thai green chilli.)
• Cumin seeds - ½ tspn
• Curry leaves – 2 sprigs
• Coconut oil - 3tbs

Method:-

1. Coarsely grind the coconut, green chillies and cumin seeds. Keep it aside.
2. Heat 2tbs coconut oil in a thick bottom saucepan. Add the vegetables and saute in a medium-low flame.
3. Add 1/4 cup water, salt, turmeric powder and mix well. Cook in low flame for 10 mins or until the vegetables are tender.
4. Make room in the middle and put sliced raw bananas and mango pieces, tamarind juice or sour curd for the perfect hint of tang. Now cover the pan with a lid and let it cook with the vegetables for 5 mins.
5. Add the coconut paste and stir well. Add some water if too dry and cook till vegetables are soft but not mushy. Remove from fire. Mix the remaining coconut oil and curry leaves in the avial. Serve with warm Basmati rice. Enjoy!