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

  1. 1
    In a large saucepan, combine the cucumber, potato, carrot, beans, tomato, the halved chiles and 2 tablespoons of the vegetable oil.
  2. 2
    Add the water and turmeric and bring to a simmer over high heat.
  3. 3
    Reduce the heat to moderate, cover and cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
  4. 4
    In a food processor, combine the sliced chiles, coconut, shallots, garlic and cumin seeds and process to a paste.
  5. 5
    Stir the paste into the vegetables and simmer for 4 minutes.
  6. 6
    In a small skillet, heat the remaining 3 tablespoons of oil until shimmering.
  7. 7
    Add the curry leaves and fry over high heat until sizzling, about 10 seconds.
  8. 8
    Add the oil and fried curry leaves to the stew, along with the banana and simmer for 1 minute.
  9. 9
    Stir in the yogurt.
  10. 10
    Season with salt and serve.

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