Anu's Avial
17 ingredients
10 steps
Ingredients
- 1 medium cucumberpeeled, seeded and cut into 3-by-1/3-inch sticks
- 1 baking potato (1/2 pound), peeled and cut into 1-by-1/4-inch matchsticks
- 1 medium carrot, cut into 1-by-1/4-inch matchsticks
- 3 ounces green beans, cut into 1-inch lengths
- 1 medium tomato, coarsely chopped
- 5 long hot green chiles3 halved lengthwise and seeded, 2 seeded and thinly sliced crosswise
- 5 tablespoons vegetable oil
- 1 cup water
- 1 teaspoon turmeric
- 1 1/2 cups (5 1/4 ounces) shredded unsweetened coconut
- 3 medium shallots, very thinly sliced
- 1 garlic clove, very thinly sliced
- 1/2 teaspoon cumin seeds
- 12 fresh curry leaves
- 1 underripe banana, cut into 1-by-1/4-inch sticks
- 1 cup plain whole-milk yogurt
- Salt
Directions
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1In a large saucepan, combine the cucumber, potato, carrot, beans, tomato, the halved chiles and 2 tablespoons of the vegetable oil.
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2Add the water and turmeric and bring to a simmer over high heat.
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3Reduce the heat to moderate, cover and cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
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4In a food processor, combine the sliced chiles, coconut, shallots, garlic and cumin seeds and process to a paste.
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5Stir the paste into the vegetables and simmer for 4 minutes.
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6In a small skillet, heat the remaining 3 tablespoons of oil until shimmering.
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7Add the curry leaves and fry over high heat until sizzling, about 10 seconds.
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8Add the oil and fried curry leaves to the stew, along with the banana and simmer for 1 minute.
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9Stir in the yogurt.
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10Season with salt and serve.
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