Ingredients
- 100 grams green beans
- 100 grams carrots raw
- 1 raw banana
- ½ cup yam
- 2 drumsticks
- ½ cup snake ground
- 1 cup cucumber
- 75 grams potato
- 0.25 cup shredded coconut
- 2 tablespoon yogurt
- 1 green chilli
- 0.50 teaspoon GREENSFUD CUMIN SEED
- 1 teaspoon GREENSFUD HIMALAYAN PINK SALT
- 0.25 teaspoon GREENSFUD TURMERIC POWDER
- 0.50 cup WATER
- 1 teaspoon GREENSFUD COCONUT OIL
- 5 leaves curry leaves
Instructions
- Vegetables should be peeled and sliced into 2-inch slices lengthwise (stick shape).
- Combine coconut, green chilli and cumin seeds in a food processor and pulse until a coarse pulp form.
- Wash, cover and boil the vegetables until they are halfway done with 1/2 cup water, turmeric powder and salt to taste. (Note: Be careful not to overcook the vegetables as there are many different varieties utilized.) Continue to add the vegetables to the boiling water when they are finished cooking, placing the slower-cooking items last.
- Stir the ground coconut paste into the vegetables that have been partially cooked. Cover the pan and cook for 5 minutes.
- Open the cover and stir in the beaten curd and curry leaves for a short period of time. (Note: Don’t add curd if you included raw mango along with the vegetables.)
- Continue to boil the vegetables on low heat for a few more minutes until they are thoroughly cooked, being careful not to mash them.
- Add the curry leaves, drizzle coconut oil on top, cover the saucepan and stir thoroughly.
- Take the food off of the fire and cover it till serving.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: SIDE DISH
- Cuisine: INDIAN
Keywords: Aviyal, Side dish, Indian cuisine